Lentil and Mushroom Gratin

Ingredients

• 1 1/2 pounds mixed fresh mushrooms (such as cremini, oyster, and shiitake), chopped or torn into large pieces
• 1/4 cup extra-virgin olive oil, divided
• 1 teaspoon chopped fresh thyme
• 1 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil, divided
• 1 cup finely chopped yellow onion (about 1 small onion)
• 1/2 cup finely chopped carrot (about 1 large carrot)
• 1/2 cup finely chopped celery (about 2 medium stalks)
• 2 tablespoons chopped fresh parsley
• 1 teaspoon chopped fresh thyme, plus more for garnish
• 1 1/2 teaspoons grated garlic, divided
• 4 cups vegetable broth or chicken broth
• 1 1/2 cups dried du Puy lentils
• 1/2 teaspoon kosher salt
• 2 tablespoons Dijon mustard, divided
• 1 1/4 cups panko
• 1 (8-ounce) container crème fraîche

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