Baked Miso Mushroom Farro Casserole

Miso mushroom farro casserole is a hearty, savory, vegetarian dish that’s sure to be the star of your holiday table! Full of nutty and chewy farro, earthy mushrooms, umami rich miso and delicious chickpeas. Serve it as a side or the main dish!

This is something I make every year for Thanksgiving and my whole family loves it! Although it’s a vegetarian dish, it’s really a dish for everyone. Miso makes almost anything better by adding a deep, rich umami flavor. Farro is a hearty grain that has a wonderful, nutty flavor and a chewy texture. Everyone will enjoy this savory vegetarian dish!

Ingredients & Substitutions

• Farro: I used Trader Joe’s instant farro which is ready in about 10 minutes. If you can’t find instant farro, regular farro works just as well but it will take longer to cook.
• Mushrooms: Gives a savory meatiness to the dish. I used regular white mushrooms, but other mushrooms would be fun and delicious! Try portobello, cremini, or shiitake.
• White miso: Miso is a fermented paste usually made from cooked soybeans and cultured grains such as rice or barley. White miso has a sweet, mild taste and has the lowest salt level of any miso. It adds a sweet, salty, umami flavor.
• Butter: I use unsalted butter. If you’re using salted, either omit or reduce the amount of added salt depending on your taste preference.
• Dried sage: A lovely, savory fall herb.
• Garlic: If you don’t like garlic just leave it out.
• Vegetable stock: I’ve made this with chicken stock as well and it’s delicious.
• Grated cheese: I used Swiss, but any melty cheese would work. Try fontina, Gruyère, or gouda.
• Chickpeas: (Also called garbanzo beans.) I love adding some extra protein to vegetarian dishes. Other types of beans would work here as well. Navy beans, cannellini beans, or pinto beans are all great options.
• Salt and freshly ground pepper: I find that I don’t always need salt because the saltiness of the miso is enough, and sometimes I like to add an extra pinch of salt. Taste the dish before seasoning and see what you think.

How to Make

• Preheat the oven to 400°F.
• Coat a 9 x 13-inch baking dish with cooking spray.
• Cook farro according to the directions on the package.
• While the farro is cooking, melt the butter in a large skillet over medium-high heat.
• Add the mushrooms and cook, stirring occasionally, until lightly browned, about 6-8 minutes.

• Add the sage and garlic and cook, stirring occasionally, until tender, about 5-6 minutes.
• Add the miso and stir to incorporate.

• Add the stock and simmer until the liquid is reduced by half, about 4 minutes.
• Remove from the heat and cool slightly.

• Combine the cooked farro, mushroom mixture, cheese, chickpeas, vinegar, salt and pepper in a large bowl.
• Transfer the mixture to the prepared baking dish and bake until the top is lightly toasted, about 20 minutes.

Expert Tips

• Use the right miso – Miso comes in several different colors depending on the length of the fermentation time. The longer the fermentation time, the darker the color, and in general, the darker the color the stronger the flavor. White miso has the sweetest and mildest flavor. It’s also less salty than yellow or red miso.
• Switch up the grains – If you don’t have farro, try using brown rice, wild rice or even barley.
• Make it vegan – Substitute your favorite plant-based butter and cheese to make this vegan.

What to Serve with Miso Mushroom Farro Casserole

• A delicious accompaniment to my Danish breaded pork patties (karbonader)
• Makes a wonderful vegetarian meal when paired with my butternut squash soup with rosemary and roasted garlic and my caramelized onions and horseradish mashed potatoes.
• The perfect side dish for your Thanksgiving table!
• I like to eat it the next day (and the day after that) with a fried egg on top. Omg.

How to Store

This can be stored in a sealed container in the refrigerator for 4-5 days.

How To Reheat

This tastes great when it’s eaten fresh, and it may even taste better the next day! To reheat, just pop it in the microwave and heat until it’s warm, about 1-2 minutes. Or put the whole baking dish in the oven and reheat it at 350°F for 15 minutes or until it’s warmed through. Add a splash of stock to keep it from drying out and give the flavor a boost.

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