Farro and Mushroom Gratin Recipe (2024)

Made it tonight (with a few tweaks because of the ingredients I had on hand) and it was amazing. Delicious and perfect on this cold night with a glass of red wine. Used parm instead of Gruyère and added fresh rosemary and sage to the thyme.

This looks amazing to me and easy to scale down. And, I trust, uses authentic Gruyere from Switzerland, not some American knockoff which cannot compare in spite of a certain Federal judge's ruling. On the list for the cold spell coming.

I made this last night pretty much exactly as written and it was a hit with my family of adult children and spouses. I will make it again and reduce the mascarpone by 50%. I also think some roasted cauliflower might be nice addition.

from Melissa's article: Wheat berries and barley will also make fine substitutes. And if you’re looking for something gluten-free, try wild rice or brown rice. On that note, you can also change up the vegetables. Leftover roasted cauliflower, winter squash or brussels sprouts will all work nicely, as will garlicky sautéed kale, and they make this warming dinner even easier to prepare — though no less satisfying to eat.

Followed recipe - found this dish exceedingly bland and merely a vehicle for the toasted Gruyere on top. Probably won't make again, but for those looking to give it a go, I'd pull back on the mascarpone a bit, add additional half cup of shallots, and perhaps finish the mushrooms with a healthy splash of marsala or red wine vinegar. Also, be sure to cover farro with with the Gruyere to avoid a few teeth-cracking broiled grains.

Soft cream cheese plus a dab of sour cream

Overall, this was a tasty dish but I think I will change a few things next time I make it:1/ Add some broccoli to the dish for added texture2/ Add some chili pepper flakes for an extra punch3/ Not add as much cheese

Made this last night and it was delicious. I used combination of shiitake, oyster and cremini mushrooms, For modifications, I halved the amount of mascarpone and added a bit of sour cream to the farro and also tossed in a handful of peas and some baby spinach. squeezed a whole lemon into the mixture and baked it till golden. Served it with a fried egg on top and some chopped parsley. Perfect!

So delicious! It seems important to leave the mushrooms in big chunks so they don’t cook away to nothingness. I browned them in a cast iron pan, used sour cream (because I forgot to get mascarpone at the store and was too lazy to go back) and it turned out great anyway. Definitely a recipe for regular rotation!

I made this for dinner last night. I had a dried mushroom blend that I reconstituted. Cooked the farro in the mushroom liquid. Doubled the amount of shallots, and added a rosemary sprig as someone else recommended. I found that it needed more seasoning than the recipe calls for. Taste and adjust. Used mascarpone cheese, not creme fraiche. The end result was absolutely delicious!

Absolutely delicious with brown rice (I couldn't find farro locally). I made sure it was under the broiler long enough to brown the cheese and crisp the rice on top. I would not under any circ*mstances substitute for the gruyere -- it's half the flavor.

I made this for dinner tonight. I live in the hinterlands where it's difficult and expensive to get mixed mushrooms. I used mostly baby Bellas and then added some reconstituted dried wild mushroom mix. For everything else I followed the recipe. For me, this was missing something flavor wise. That may be because of my mushroom issue or it may be that this recipe has very mild flavors. My 12 yr old and husband both give 4 stars. I give it 3.

This was easy and really really good. I used sour cream and no CF in the house. Next time will add roasted veggies and probably broil a bit longer. It will be on repeat.

I had some success using “vegan gruyere” and “vegan mascarpone” (googled these recipes). Tasted fantastic though the final bake and broil didn’t do much to the gruyere.

Wheat berries and barley will also make fine substitutes. And if you’re looking for something gluten-free, try wild rice or brown rice. On that note, you can also change up the vegetables. Leftover roasted cauliflower, winter squash or brussels sprouts will all work nicely, as will garlicky sautéed kale, and they make this warming dinner even easier to prepare — though no less satisfying to eat.

Made this for my in-laws recently - they LOVED it! I made it pretty much as written, with crème fresh. Next time I won’t skimp on the shallots and won’t skip the squeeze of lemon at the end. I thought it needed a little brightness.

Delicious, but also very oily. Will try to reduce amount of oil used if I make again.

I had never cooked farro before, & couldn't find pearled or semi-pearled, so went w/regular & cooked it according to the package instructions. We used a mixture of different types of mushrooms, crème fraîche, & a bit less Gruyère than the recipe called for. The farro didn't absorb all of its water, so I strained it before adding it to the cast-iron pan. Next time I'd strip the thyme from the stems so it can stay in the dish; I sprinkled dried thyme over the top before baking it.

delicious - especially easy to make when fiance does all the chopping and prepping

Add collard greens. Use ~6 oz of mascarpone and sprinkle top with Gruyère.

For those who thought this was bland, it probably needs salt. I thought my mixture was bland before it went into the oven. I added almost a tablespoon of kosher salt (no joke.) Then it was delicious.

This was okay overall, but I felt it was too rich with not enough flavor to justify the calories. I reduced the creme fraiche by half and might omit it altogether, and would limit the amount of olive oil added to the farro. I like the suggestions of cauliflower and/or broccoli, and would also consider some red wine vinegar and white pepper. To be fair, nearly everything was eaten at the table (including by an 11 & 13 year old), but would go for a somewhat lighter dish with more assertive flavors

Loved this and all things Melissa Clark!! Completely improvised here and it was delicious. I cooked my Farro in chicken broth. Used a package of Trader Joe’s frozen Gourmet mushrooms, sautéd those and added green onions because I didn’t have shallots. Didn’t have crème fraîche so I added 1/4 cup of heavy cream. Added parsley and topped it with a Gruyère as instructed and baked. Delicious

This was a fabulous recipe! Incredibly hearty, filling, and tasty.

Made as written. Mushrooms and farro a great combo. A big hit with hubby—always a win when I can bring another veggie dish into rotation.

I followed the recipe as written and had found it oily/greasy. Is that from the gruyere? I did not buy the best brand of gruyere. Or did I add too much olive oil when cooking the shallots? The dish made a good alternative to risotto. I paired it with a flank steak.

Thanks, Melissa, for another winner — this was delicious! Agree with others that the creme fraiche and gruyere can each be cut back to 3/4 cup. Be sure to keep the mushrooms chunky and sear them well. I seasoned them with cayenne pepper for extra flavor as one commenter suggested, and also added spinach to the mix for extra nutrition.

really good. Used creme fraiche, shallots, parsley. Might increase gruyere slightly. got it all done in just under an hour, including the prep, which I had not done ahead of time.

Loved the nutty flavors & creaminess of this dish. It was a delicious vegetarian main with a green salad & crusty bread.

Served this with a green salad and white wine.This is good but could be better. I think 50-50 parm to gruyere. Also perhaps creme fraiche instead of mascarpone, which I find to be a bit bland. Added lemon zest from a full lemon. Will try sage and maybe some rosemary too. A little time consuming to cook all the mushrooms but do not skip this step. Might add roasted brussel sprouts, cauli or kale next time.Would be a fantastic side to roast chicken on a winter night.