Mushroom and Bacon Casserole

I found this recipe in my Cooking Light magazine and couldn’t resist trying it. This could easily be altered to be meatless, though I did enjoy the bacon! It does require some chopping and work, but it’s a filling, warm winter dish!

Before baking in the oven (the heat of the dish had already mostly melted the cheese!).

Mushroom & Bacon Casserole

Link: http://www.myrecipes.com/recipe/mushroom-bacon-casserole-50400000131136/
Prep/Cook Time: 1 hr. and 30 min.

Servings: 4-6 (4 big dinner servings, or perhaps 4 smaller servings and a couple of lunches)

Ingredients:
(U.S. Customary)

4 cups unsalted beef stock

3 cups water

8 center-cut bacon slices, chopped

1 cup chopped onion

1 T chopped fresh thyme

6 garlic cloves, minced

8 ounces sliced cremini mushrooms

8 ounces sliced shiitake mushrooms

½ tsp kosher salt

2 cups uncooked pearl barley

1/3 cup Madeira wine

4 ounces Gruyere cheese, shredded (about 1 cup), divided

½ cup chopped, drained oil-packed sun-dried tomato halves

2 tsp lower-sodium soy sauce

¼ tsp black pepper

1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

Cooking spray

Special Equipment: None.

*Modifications: I used dried thyme, because I don’t have an herb garden yet (someday!). I used sliced white and baby bella mushrooms, because I’m poor. I used regular quick-cooking barley because I couldn’t find pearl barley. I used sherry rather than Madeira wine, because it was one less errand I had to run. I used a sundried tomato spread I had in the fridge. And I left the spinach out, because I don’t care for cooked greens.

**Suggested modifications: MORE CHEESE. It was the only thing my boyfriend and I could find to change in this recipe.

Instructions:

1. Preheat oven to 375 degrees.

2. Bring stock and 3 cups water to a simmer in a large saucepan (do not boil). Keep mixture warm.

3. Cook bacon in a large pot over medium-high heat until crisp (you'll want the big pot for later, when the barley is added--the technique is a lot like a risotto). Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. 

4. Return pan to medium-high heat. Add onion, thyme, and garlic to drippings in pan; sauté 3 minutes or until tender. Add mushrooms and salt; cook 10 minutes or until browned, stirring occasionally. 

 5. Stir in barley; cook 1 minute, stirring frequently. Add Madeira; cook 1 minute or until liquid is absorbed. Reduce heat to medium. Stir in 2 cups broth mixture; cook 4 minutes or until the liquid is nearly absorbed, stirring frequently. Add remaining broth mixture, 1 cup at a time, stirring frequently until each portion of broth mixture is absorbed before adding the next (about 30 minutes total). The barley will gradually swell and cook.

6. Stir in 2 ounces Gruyère, tomatoes, soy sauce, pepper, spinach, and bacon. Place barley mixture in a 2-quart glass or ceramic baking dish coated with cooking spray; sprinkle with remaining cheese. Cover with aluminum foil coated with cooking spray. Bake at 375° for 15 minutes. Remove foil, and bake 10 minutes or until cheese melts. Let stand 5 minutes.

 

After baking in the oven. The top developed a bit of a nice crust.