Mushroom and Steel Cut Oats Gratin
Recipe by Local Roots Recipe Contributor Susan Streit Sherman,
1 cup steel cut oats
Unsalted butter, for dish
2 tablespoons extra virgin olive oil
1/2 pound (8 ounces) mushrooms, such as Lion's Mane, cleaned and chopped
1/2 pound shallots, trimmed and chopped
3 cloves garlic, minced
1 teaspoon chopped fresh thyme leaves, plus more for serving
1/2 cup dry white wine
2 large eggs
1 cup ricotta cheese
1/2 cup crème fraîche
Freshly ground black pepper
2 ounces grated Parmesan cheese
1/2 cup chopped pecans, toasted
1. Cook steel cut oats according to package directions (you want them to be a bit chewy) and set aside.
2. Preheat oven to 350F degrees. Butter a 2-quart gratin or baking dish and set aside.
3. Heat olive oil over medium heat in a large 12-inch skillet. Add the mushrooms and shallots and season with 2 large pinches of salt. Sauté until the mushrooms have released their liquid and the shallots are beginning to brown, stirring frequently, about 7 to 9 minutes. Stir in the garlic and thyme and cook for 1 minute. Add the wine, stirring to scrape any bits from the bottom of the pan, and cook until evaporated. Turn off heat, add the cooked oats to the skillet and stir until combined.
In a large bowl combine the eggs, ricotta cheese, sour cream, 1 teaspoon salt and 1/2 teaspoon pepper. Add the oat and mushroom mixture to the bowl and stir until well combined. Pour into prepared gratin dish. Top with grated cheese.
5. Bake gratin until cheese is golden brown, about 40 to 50 minutes. Let cool slightly before serving. Top with fresh thyme leaves and chopped pecans.