2 cups cooked grains (any combination of white, brown, or wild rice, couscous, quinoa or bulgur)
1 ounce dried porcini mushrooms
2 tablespoons butter
2 tablespoons olive oil
2 cups mushrooms (any variety) washed and sliced.
½ bunch green onions, sliced
½ cup sliced onions
2 cloves garlic, minced
½ cup choice of herbs (parsley, thyme, basil, oregano) chopped
Dried fruits or nuts of choice, optional
½ cup chicken or vegetable stock
½ cup cream
1 cup grated Parmesan cheese, divided
¼ cup grated Fontina cheese
¼ cup grated Comté cheese
1 cup bread crumbs toasted in 1 tablespoon butter
1 quart baking dish buttered or sprayed with cooking oil.
Instructions
Preheat oven to 350 degrees.
Pour boiling water over the porcini enough to cover and let stand for 30 minutes. Strain and reserve liquid. Chop strained mushrooms and reserve for later.
Melt 1 tablespoon of the butter and 1 tablespoon of the oil in a large sauté pan on high heat. Add the fresh and dried mushrooms; sauté until edges are brown. Place in a bowl and set aside.
In the same pan, add the rest of the oil and butter (1 tablespoon each) and the onions; sauté until soft. Add the garlic and herbs and sauté 30 seconds more. Toss together in the bowl with the mushrooms. Add any dried fruits or nuts if you are including them.
Mix stock, cream, and reserved mushroom liquid in a small bowl.
In the prepared dish layer half of the grain mixture, top with the mushroom mixture.
Sprinkle ½ cup Parmesan and the other two cheeses over the mushrooms. Top with the remainder of the grain mixture. Pour the stock mixture evenly over the grains. Mix together the remaining Parmesan with the breadcrumbs and sprinkle on top of the gratin.
Bake for 30 minutes or until the top is puffy and brown. Let set for 15 minutes before serving.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2015/05/05/a-tale-of-three-cheeses/