Grilled Mushrooms & Roasted Autumn Squash with Farro & Raddichio

When the holidays come around, it can be nearly impossible to find a meal that will satisfy the entire extended family, especially vegetarians. As someone who loves the rich, deep flavor that comes with meat dishes, it's often tough for me to find a vegetarian dish with enough oomph. Mushrooms, though, are a secret weapon. High on the umami scale, they embody a hearty, meaty flavor, but without the meat!

Nowhere was that more apparent than in Corbett, Oregon, where my family and I spent the day hunting for wild mushrooms. The kids were having a ball, tromping through the forest, searching for the mushrooms around the bases of living trees, and pressing the magic puffballs mushrooms that let out a puff of smoke (really, spores) when touched. By the end of the day we had over a pound of wild golden chanterelles. Back home and feeling like mighty mushroom hunters, we made a dish featuring trumpet mushrooms, butternut squash and nutty farro. The dish is the perfect expression of fall, combining the sweetness of the squash, the rich umami flavor of the mushrooms, and a hint of bitter flavor from the raddichio. It's hearty, comforting, and perfect for both the meat-eaters and the vegetarians in your life.