Ingredients: |
Ingredients: 4 cups unsalted beef stock
3 cups water
8 center-cut bacon slices, chopped
1 cup chopped onion
6 garlic cloves, minced
1 tablespoon chopped fresh thyme
8 ounces sliced cremini mushrooms
8 ounces sliced shiitake mushroom caps
1/2 teaspoon kosher salt
2 cups Madeira wine
4 ounces Gruyere cheese, shredded (about 1 cup), divided
2 cups uncooked pearl barley
1/2 cup chopped drained oil-packed sun-dried tomato halves
2 teaspoons lower-sodium soy sauce
1/4 teaspoon black pepper
1 )10-oz) package frozen chopped spinach, thawed, drained and squeezed dry
Cooking spray
|
Directions: |
Directions:1. Preheat oven to 375º
2. Bring stock and 3 cups of 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.
4. 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.
5. Stir in 2 cups of broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring frequently. Add remaining broth mixture, 1 cup at time, stirring frequently until each portion of broth mixture is absorbed before adding the next (about 30 min total). Stir in 2 ounces Gruyere, tomatoes, soy sauce, pepper, spinach and bacon. Place barley mizture in 2-qt. glass or ceramic baking dish coated with cooking spray; sprinkle with remaining cheese.
6. Cover with aluminum foil coated with cooking spray.
7. Bake at 375º for 15 min or until cheese melts. Let stand 5 minutes. |
This recipe for Mushroom and Bacon Casserole is from