Ingredients

• 1 cup water
• 1/2 ounce dried porcini mushrooms
• 12 ounce peeled butternut squash
• 2 tablespoons olive oil
• 8 ounces sliced cremini mushrooms
• 1/2 cup finely chopped shallots
• 1 tablespoon thyme leaves
• 3 cloves garlic, minced
• 3 cups cooked sorghum
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 ounces cave-aged Gruyère cheese, finely shredded
• Flat-leaf parsley and oregano leaves, optional

Preparation

Combine water and porcini in a glass measuring cup. Microwave on high for 3 minutes. Let stand for 10 minutes. Remove porcini, reserving liquid, and finely chop. 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 14-inch skillet over medium-high heat. Add oil to pan; swirl to coat. Add cremini, shallots, thyme and garlic; sauté for 9 minutes. Stir in porcini, sorghum, salt and pepper. Pour in porcini liquid, stopping before grit at bottom of cup reaches opening. Arrange squash on top; cover and cook for 4 minutes. Gently stir squash into sorghum mixture; cook until most of liquid evaporates, about 2 minutes. Remove from heat. Sprinkle with cheese; gently fold in until cheese melts. Sprinkle with parsley and oregano, if desired.