I am a vegetarian who often tries to find a hearty mushroom dish for my meat-eating fiance. I omitted the bacon and used mushroom broth instead of beef. Very hearty for a Sunday night meal! It is time consuming, but is very good for a weekend or even a holiday side dish.
Mushroom & Bacon Casserole
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Total: 1 Hour, 5 Minutes
- Calories: 352
- Fat: 10.2g
- Saturated fat: 4.3g
- Monounsaturated fat: 2.8g
- Polyunsaturated fat: 1g
- Protein: 16g
- Carbohydrate: 49.1g
- Fiber: 10.3g
- Cholesterol: 24mg
- Iron: 2.7mg
- Sodium: 435mg
- Calcium: 220mg
- 4 cups unsalted beef stock (such as Swanson)
- 3 cups water
- 8 center-cut bacon slices, chopped
- 1 cup chopped onion
- 1 tablespoon chopped fresh thyme
- 6 garlic cloves, minced
- 8 ounces sliced cremini mushrooms
- 8 ounces sliced shiitake mushroom caps
- 1/2 teaspoon kosher salt
- 2 cups uncooked pearl barley
- 1/3 cup Madeira wine
- 4 ounces Gruyère cheese, shredded (about 1 cup), divided
- 1/2 cup chopped drained oil-packed sun-dried tomato halves
- 2 teaspoons lower-sodium soy sauce
- 1/4 teaspoon black pepper
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- Cooking spray
- 1. Preheat the oven to 375°.
- 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 Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. 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. 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). 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.
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