Mushroom and Barley Casserole with Filo Crust
Eva Kolenko
Health fads come and go, and the 1990s were the era of low-fat everything, and no added salt. Thank goodness we no longer have to do that. In this spirit, we gave our 1993 vegetarian casserole a deluxe makeover, replacing nonfat cottage cheese with mascarpone, adding loads of herbs, a crisp, company-worthy filo topping, and yes, salt.
How to Make It
1
Make barley filling: In a large saucepan over medium heat, cook garlic with oil, stirring, until softened, 2 to 5 minutes. Add barley, 3 cups water, and salt; bring to a boil, then reduce heat and simmer, covered, until barley is tender, 30 to 45 minutes. Drain; return to pan. Loosely stir in tapenade and peppers. Set aside.
2
Meanwhile, make mushroom duxelles: Coarsely chop mushrooms. Melt butter in a 5- to 6-qt. pot over medium-high heat. Add mushrooms and remaining duxelles ingredients except for sherry. Cook, stirring often, until mushrooms look dry and are beginning to brown, 20 to 25 minutes. Add sherry and cook, stirring, until liquid evaporates, about 1 minute. Set aside.
3
Make mascarpone filling: In a medium bowl, stir all ingredients together.
4
Preheat oven to 350°. Spread mushroom mixture evenly in a shallow 2 1/2- to 3-qt. baking dish. Evenly spoon barley filling on top and pat smooth, then evenly spread with mascarpone mixture. Lay 1 sheet filo flat on a work surface and brush with butter. Set on filling, buttered side up, rumpling filo attractively to partly cover. Repeat with remaining filo and butter to cover all of filling, building up layers in dish.
5
Bake until filo is deep golden and filling is hot in center (160° on an instant-read thermometer), 50 to 55 minutes; tent with foil after 45 minutes. Let stand 10 minutes before serving.
*We like McEvoy Ranch Olive & Roasted Red Pepper Tapenade (mcevoyranch.com; $9/7 oz.)
MAKE AHEAD Chilled, up to 1 day. Reheat in a 300° oven, draped with foil, until hot in center, about 40 minutes.
Ingredients
BARLEY FILLING
2 tbsp each minced garlic and extra-virgin olive oil
1 cup pearl barley, rinsed
1 tsp kosher salt
¾ cup coarse-textured green- and black-olive tapenade*
MUSHROOM DUXELLES
2 ½ lbs cremini mushrooms, rinsed and drained
2 tbsp salted butter
½ cup minced shallots
2 tbsp chopped fresh thyme leaves
1 tsp kosher salt
½ tsp each nutmeg and freshly ground pepper
½ cup dry sherry
MASCARPONE CHIVE FILLING
2 cartons (8 oz. each) mascarpone cheese
Zest of 1 lemon
½ tsp each kosher salt and freshly ground pepper
⅓ cup sliced chives
FILO TOPPING
6 sheets filo dough (each about 14 by 18 in.), thawed if frozen
3 tbsp melted salted butter
Directions
1
Make barley filling: In a large saucepan over medium heat, cook garlic with oil, stirring, until softened, 2 to 5 minutes. Add barley, 3 cups water, and salt; bring to a boil, then reduce heat and simmer, covered, until barley is tender, 30 to 45 minutes. Drain; return to pan. Loosely stir in tapenade and peppers. Set aside.
2
Meanwhile, make mushroom duxelles: Coarsely chop mushrooms. Melt butter in a 5- to 6-qt. pot over medium-high heat. Add mushrooms and remaining duxelles ingredients except for sherry. Cook, stirring often, until mushrooms look dry and are beginning to brown, 20 to 25 minutes. Add sherry and cook, stirring, until liquid evaporates, about 1 minute. Set aside.
3
Make mascarpone filling: In a medium bowl, stir all ingredients together.
4
Preheat oven to 350°. Spread mushroom mixture evenly in a shallow 2 1/2- to 3-qt. baking dish. Evenly spoon barley filling on top and pat smooth, then evenly spread with mascarpone mixture. Lay 1 sheet filo flat on a work surface and brush with butter. Set on filling, buttered side up, rumpling filo attractively to partly cover. Repeat with remaining filo and butter to cover all of filling, building up layers in dish.
5
Bake until filo is deep golden and filling is hot in center (160° on an instant-read thermometer), 50 to 55 minutes; tent with foil after 45 minutes. Let stand 10 minutes before serving.
*We like McEvoy Ranch Olive & Roasted Red Pepper Tapenade (mcevoyranch.com; $9/7 oz.)
MAKE AHEAD Chilled, up to 1 day. Reheat in a 300° oven, draped with foil, until hot in center, about 40 minutes.
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