Friday, October 24, 2014

Mushroom and “bacon” casserole!

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IMG_20131031_182440_466Here’s a tasty recipe for cool fall nights – we’re planning to have it on Halloween night!  Not a quick recipe, but the end-result is filling and a crowd pleaser.  I adapted this recipe from one found in the November 2013 issue of Cooking Light.
4 cups veggie broth
2 cups water
12 slices Morningstar Farm veggie bacon strips, microwaved to crunchy
2 tblsp olive oil
1 cup chopped onion
1 tbsp thyme
3 tsp jar garlic
8 ounces sliced cremini mushrooms
8 ounces sliced shitake mushrooms
1/2 tsp salt
2 cups uncooked barley
3 ounces shredded Gruyere cheese
1/2 cup chopped, drained oil packed sundried tomatoes
2 tsp soy sauce
1 tsp pepper
1 (10 oz.) package frozen spinach, thawed


  1. Preheat oven to 375 degrees
  2. Combine water and veggie broth and warm in a large pot
  3. Heat olive oil.  Saute onion, thyme, and garlic until onion is soft.  Add mushrooms and salt and cook until the mushrooms are soft (about 10 minutes).
  4. Stir in barley and cook for about 1 minute.
  5. Add 2 cups broth and cook until almost absorbed.  Continue to add broth mixture, one cup at a time, until broth is absorbed and barley is soft.
  6. Stir in 1/2 Gruyere, tomatoes, soy sauce, pepper, spinach, and crumbled “bacon.”
  7. Place barley mixture into a greased glass baking pan.  Sprinkle remaining cheese on top.
  8. Cover with aluminum foil and cook for 15 minutes.  Remove foil and cook for another 10 minutes.

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