Cheesy Sorghum And Shaved Squash Pilaf

• 1 cup water
• 1/2 ounce dried porcini mushrooms
• 12 ounces peeled butternut squash
• 2 tablespoons olive oil
• 1/2 cup finely chopped shallots
• 1 tablespoon fresh thyme leaves
• 8 ounces sliced cremini mushrooms
• 3 garlic cloves, minced
• 3 cups cooked sorghum (about 1 cup uncooked grains)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 ounces cave-aged Gruyere cheese, finely shredded (about 3/4 cup)

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

water, porcini mushrooms, butternut squash, olive oil, shallots, thyme, cremini mushrooms, garlic, sorghum, kosher salt, freshly ground black pepper, caveaged

Taken from www.myrecipes.com/recipe/cheesy-sorghum-shaved-squash-pilaf (may not work)