Mushroom & Bacon Casserole

By rmulleni

Ingredients

• 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 $

Details

Preparation time 35mins
Cooking time 65mins
Adapted from myrecipes.com

Preparation

Step 1

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



Calories 352
Fat 10.2 g
Satfat 4.3 g
Monofat 2.8 g
Polyfat 1 g
Protein 16 g
Carbohydrate 49.1 g
Fiber 10.3 g
Cholesterol 24 mg
Iron 2.7 mg
Sodium 435 mg
Calcium 220 mg