Hands-on Time
34 Mins
Total Time
34 Mins
Yield
Serves 8 (serving size: about 3/4 cup)
Photo: Iain Bagwell; Styling: Kay Clarke

How to Make It

Step 1

Combine 1 cup water and porcini in a 2-cup glass measuring cup. Microwave at HIGH for 3 minutes. Let stand 10 minutes. Remove mushrooms from cup with a slotted spoon, reserving liquid in cup. Finely chop porcini.

Step 2

Cut squash into long, 1 1/2-inch-wide pieces. Shave into ribbons using a mandoline or vegetable peeler to yield about 6 cups.

Step 3

Heat a large (14-inch) skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots, thyme, cremini mushrooms, and garlic; sauté 9 minutes. Stir in porcini, sorghum, salt, and pepper. Pour in porcini soaking liquid, stopping before grit at 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.

Step 4

Remove pan from heat. Sprinkle pilaf evenly with Gruyère; gently fold in cheese until it melts.

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