Author Notes
I love getting sauteed mushrooms and creamed spinach with my steaks when I go out, and I recently found myself craving both while grilling up some steak-burger patties. Two sides, however, seem a little excessive for a weeknight dinner, so I combined them with barley for a quick dish. This makes a great cold lunch the day after, too. —ktchnninja
Ingredients
-
1 cup
barley
-
2 tablespoons
extra-virgin olive oil
-
8 ounces
cremini mushrooms, sliced and then roughly chopped
-
6-8 ounces
frozen cut spinach, thawed
-
8-10
large green olives (mine were marinated in "Mediterranean herbs"), pitted and chopped finely
-
1 handful
smoked Gouda cheese, grated/shredded
-
salt & pepper to taste
Directions
-
Bring a medium pot of water to a boil and add in the barley. Cook until al dente.
-
Meanwhile, place a medium/large skillet over medium-high heat and heat the olive oil (for extra smokiness and deliciousness, use bacon fat instead). Add the mushrooms. Cook, stirring occasionally, until the mushrooms have softened slightly, about 4-5 minutes. Season with salt and pepper, and add the thawed spinach and chopped olives. Combine well with the mushrooms and cook until heated through. (I usually prep the mushrooms as I am waiting for the water for the barley to boil, and the vegetables are done around the same time as the barley -- if the spinach/mushroom mixture is done first, however, remove from heat and set aside.)
-
When the barley is ready (al dente), drain the water and return the barley to the pot. Add the spinach/mushroom mixture to the pot and mix well, seasoning with salt and pepper. Sprinkle in half the Gouda cheese and fold into the barley mixture; repeat with the remaining cheese.
-
Serve immediately if desired. Otherwise, this recipe can be made a day in advance, stored in the refrigerator, and served cold.
See what other Food52ers are saying.