- 1 cup water
- 1/2 ounce dried porcini mushrooms
- 12 ounces peeled butternut squash
- 2 tablespoons olive oil
- 8 ounces sliced cremini mushrooms
- 1/2 cup finely chopped shallots
- 1 tablespoon thyme leaves
- 3 garlic cloves, minced
- 3 cups cooked sorghum (about 1 cup uncooked grains)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 ounces cave-aged Gruyère cheese, finely shredded (about 3/4 cup)
- Flat-leaf parsley and oregano leaves (optional)
- calories 197
- fat 7.8 g
- satfat 2.6 g
- monofat 3.8 g
- polyfat 0.9 g
- protein 8 g
- carbohydrate 27 g
- fiber 4 g
- sugars 3 g
- Est. Added Sugars 0 g
- cholesterol 12 mg
- iron 2 mg
- sodium 282 mg
- calcium 143 mg
How to Make It
Combine 1 cup water and porcini in a 2-cup glass measuring cup. Microwave at HIGH 3 minutes. Let stand 10 minutes. Remove mushrooms with a slotted spoon, reserving liquid in cup. Finely chop porcini.
Cut squash into long, 1 1/2-inch wide pieces. Shave into ribbons using a mandoline or vegetable peeler to yield about 6 cups.
Heat a large (14-inch) skillet over medium-high heat. Add oil to pan; swirl to coat. Add cremini, shallots, thyme, and garlic; sauté 9 minutes. Stir in porcini, sorghum, salt, and pepper. Pour in porcini soaking liquid, stopping before grit at very bottom of measuring cup reaches opening. Arrange squash ribbons on top; cover and cook 4 minutes. Gently stir squash into sorghum mixture; cook 2 minutes or until most of liquid evaporates.
Remove from heat. Sprinkle with cheese; gently fold in cheese until it melts. Sprinkle with parsley and oregano, if desired.
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