Photo Credit: Lauren Volo
This hearty and healthy make-ahead dish delivers that rib-sticking goodness you crave on a brisk fall evening.
Baked Mushroom Farro Pie
For the Farro
- 2 Tablespoons extra virgin olive oil
- 1 large onion diced
- 1 teaspoon salt
- 2 cups pearled farro rinsed
- 1 cup sherry
- 2 cups beef stock
For the Mushrooms:
- 4 ounces bacon cut into ¼-inch pieces
- ½ pound assorted mushrooms cut into ‚Öì-inch
- ½ teaspoon kosher salt
- 1 tablespoon chopped oregano
- 1½ cups ricotta cheese at room temperature
- 1 cup freshly grated Parmesan cheese
- 3 eggs at room temperature
- 2 cups shredded Gruy√®re cheese divided
- 1½ cups frozen peas thawed
- Heat a medium saucepan over medium heat. heat. Add the olive oil, onion, and salt to the pan. Cook the onions for about 10 minutes, stirring often with a wooden spoon, until the onions are soft and golden. Add the farro and stir for 1 minute more to toast and coat with the flavor. Deglaze the pan with the sherry and stir until almost entirely evaporated.
- Add the beef stock and cover the pan, reduce the heat to medium-low, and simmer for 20 minutes or until the farro is cooked and tender. Remove the lid, stir and cool slightly. There may be a little liquid left in the pan and that's okay. Preheat the oven to 350°F and spray a 9-inch springform pan with cooking spray.
- Place the bacon in a large skillet over medium-high heat and cook until golden and crispy, about 12 minutes. Remove the bacon to a paper-towel-lined tray. Add the mushrooms to the pan in a single layer. Avoid stirring the mushrooms until they brown on one side. Season the mushrooms with the salt.
- Continue to cook the mushrooms, stirring occasionally, until the mushrooms are tender and evenly browned, about 5 minutes. Cool slightly. In a large bowl, whisk together the oregano, ricotta, Parmesan, eggs, and 1 ½ cups of the Gruy√®re cheese. Using a rubber spatula, fold in the peas, bacon, farro, and mushrooms.
- Pour the mixture into the springform pan, level it, and sprinkle with the remaining ½ cup Gruy√®re cheese. Bake for 40 to 45 minutes or until the farro is set and the crust is slightly golden. Allow the pie to cool slightly and slice. Can be served warm or at room temperature.