Ingredients

5 Tbsp. extra-virgin olive oil, divided

48 oz. crimini mushrooms, quartered

Kosher salt

1 large onion, thinly sliced

4 large shallots, halved through root ends, peeled

6 garlic cloves, thinly sliced

3 Tbsp. unsalted butter

1¼ cups dry white wine

¾ cup whole farro, barley, or quinoa

3 Tbsp. red or white miso

2 cups vegetable stock

2 small-medium squash - kabocha, delicata, butternut or acorn work! Halved, seeds removed, peeled and cut into 2"-thick wedges.

1 cup parsley leaves with tender stems

Zest of 1⁄2 lemon

Preparation

1

Heat 2 Tbsp. oil in a medium Dutch oven over medium-high. Cook mushrooms, tossing occasionally, until browned and crisp, 6–8 minutes. Season with salt; transfer to a plate.

2

Set pot over medium heat and pour in remaining 3 Tbsp. oil. Cook onion and shallots, stirring occasionally, until softened and starting to brown, 6–8 minutes. Add sliced garlic and butter; cook, stirring often, until garlic is softened and starting to brown, about 2 minutes. Add wine; simmer, stirring once, until reduced by half, about 5 minutes. Add barley/farro/quinoa, miso, veg stock, and 4 cups water. Bring to a boil, stirring to dissolve miso. Reduce heat and simmer, uncovered, stirring once or twice, until grains are halfway cooked, about 20 minutes.

3

Taste broth and season with salt. Add squash (submerge the best you can), cover, and cook until tender, about 30 minutes. Add mushrooms; cook just until heated through, about 2 minutes.

4

Ladle stew into bowls; top with parsley, lemon zest, and extra chopped garlic.