Nut, Farro and Mushroom Wreath served with Mushroom Gravy

My Cellar

Serves 6. May include egg and dairy.

oil, for greasing

1 cup (250 ml) farro

3 tsp (15 ml) salt, divided

1 bay leaf

1 large onion, finely chopped

2 garlic cloves, finely chopped

3 tbsp (45 ml) olive oil

26 oz (750 g) mixed mushrooms, cleaned and roughly chopped

2 tsp (10 ml) chopped thyme leaves

4 sage leaves, chopped

1 tsp (5 ml) chopped fresh rosemary, plus 3 rosemary sprigs for garnish

¼ cup (60 ml) red wine

1 tsp (5 ml) red wine vinegar

1½ cups (375 ml) finely chopped toasted walnuts

2 tbsp (30 ml) nutritional yeast

2 eggs (or vegan egg substitute, if desired)

1 large russet potato, cooked and mashed, cooled (about 1 cup/250 ml)

¼ cup (60 ml) whole raw cranberries, for garnish

root vegetable chips, for garnish

FOR MUSHROOM GRAVY:

2 tbsp (30 ml) olive oil

1 lb (454 g) button or cremini mushrooms, sliced

salt and pepper, to taste

1 tsp (5 ml) balsamic vinegar

1 sprig thyme

2 tbsp (30 ml) flour

1 tsp (5 ml) Marmite or Vegemite (optional)

2 cups (500 ml) mushroom or vegetable stock

Grease a 9 to 10-in (23 to 25 cm) Bundt pan. Set aside.
Cook farro according to package instructions, along with ½ tsp (2.5 ml) salt and bay leaf. Once cooked, drain and allow to cool. Discard bay leaf.
In a large saucepan, sweat onion and garlic in olive oil over medium heat until translucent, about 5 minutes. Add mushrooms, remaining 2½ tsp (12.5 ml) salt, thyme, sage and rosemary. Cook until mushrooms have released their juices, about 5 minutes.
Add red wine and red wine vinegar. Continue cooking until liquid has evaporated and mushrooms are slightly browned, about 5 to 10 minutes. Remove from heat and allow to cool to room temperature.
In a large bowl, combine farro, mushroom mixture, walnuts, nutritional yeast and egg (or egg substitute). Press mixture into greased pan. Refrigerate for at least 2 hours and up to 24 hours.
FOR MUSHROOM GRAVY: Heat olive oil in a large saucepan over medium heat. Add mushrooms, salt, pepper, vinegar and thyme, and cook until mushrooms have released their juices, about 5 minutes. Continue cooking until liquid has evaporated and mushrooms have slightly browned, another 5 to 10 minutes. Remove thyme sprig and discard. Sprinkle flour over mushrooms and mix until combined. Cook for about 2 minutes. Meanwhile, if using, dissolve Marmite or Vegemite into stock. Add stock to mushrooms and cook over low heat for about 10 minutes, or until gravy has thickened. Serve warm. Gravy can be stored in refrigerator for up to 3 days.