Mushroom Goat Cheese and Spinach Orzo Casserole Recipe

The goat cheese and pasta water create a creamy sauce for the mushrooms in this vegetarian casserole.

Ingredients

4-6 tablespoons olive oil, and others to the plate

10 oz white mushrooms, cleaned and quartered

4.3 pounds shiitake mushrooms, stems discarded and caps quartered

4.3 grams of cremini mushrooms, trimmed and sliced

3 cups chopped onion

tablespoons chopped fresh thyme 1-1/2

2 cups fresh breadcrumbs (about 4 slices of bread, pulse and kneading)

1 pound orzo

6 ounces soft fresh goat cheese, crumbled

2-1/2 cups packed fresh baby spinach

Directions

1. Heat 2 tablespoons tablespoons oil in large nonstick skillet over medium-high heat. Add mushrooms and cook 3 batches, stirring occasionally, until liquid evaporates, about 5 minutes per batch (adding oil between batches if necessary). Transfer mushrooms with a slotted spoon, in the form of dishes in a large bowl. Heat oil in a skillet with 1 tablespoon medium-high heat. Add onions and thyme and cook, stirring occasionally, until golden, about 15 minutes. Transfer to bowl with mushrooms. Wipe skillet clean and heat 1 tablespoon oil over medium-high heat, add breadcrumbs and cook, stirring, until golden, about 2 minutes.

2. Preheat oven to 400 degrees F and lightly oil 3-1/2-quart pond. Cook barley six quarters and a pot of salted boiling water until al dente. Transfer 2 cups of cooking water in a medium bowl. Drain the pasta colander and transfer to a dense mushrooms into a bowl, combine. Beat the goat cheese into the pasta water and toss pasta with spinach mixture, season with salt and pepper. Spoon batter barley dish and sprinkle with breadcrumbs. Bake until heated through and crumbs are golden, about 20 minutes. Makes 6-8 servings.