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Herby Barley Salad With Butter-Basted Mushrooms

Herby Barley Salad With Butter-Basted Mushrooms Bliss

A vibrant Herby Barley Salad With Butter-Basted Mushrooms that combines chewy barley with umami-rich mushrooms for a delightful dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 1 cup Barley can substitute with farro or brown rice
  • 2 tablespoons Olive Oil use extra virgin for best flavor
  • 8 ounces Mushrooms any type, can substitute with chanterelles or maitake
  • 1 bunch Cilantro fresh
  • 1 bunch Parsley fresh
For the Flavor Boost
  • 2 tablespoons Vegetable Oil can replace with neutral oil
  • 2 medium Shallots can substitute with onions
  • 2 cloves Garlic use fresh for best impact
  • 2 sprigs Thyme fresh, can use dried if not available
  • 2 tablespoons Lemon Juice can substitute with white wine vinegar
  • 2 tablespoons Butter consider dairy-free butter for vegan version
  • 1/4 cup Parmesan can substitute with nutritional yeast
For the Crunchy Finish
  • 1/2 cup Fried Shallots store-bought or homemade

Equipment

  • Medium pot
  • small saucepan
  • large skillet
  • colander
  • Mixing bowl
  • Paper Towels

Method
 

Step-by-Step Instructions
  1. Cook the Barley: Bring a medium pot of salted water to a boil. Add the barley and cook for 50–60 minutes for hulled barley or 20–30 minutes for pearl barley. Drain and cool.
  2. Prepare the Shallots: Heat vegetable oil in a small saucepan, add sliced shallots, and cook until golden and crispy. Drain and sprinkle with salt.
  3. Sauté the Mushrooms: In a large skillet, heat olive oil, add mushrooms in a single layer, and cook until golden brown on one side. Season and cook until browned all over.
  4. Baste the Mushrooms: Add thyme, garlic, and butter to the skillet. Baste the mushrooms with the butter for 2–3 minutes.
  5. Combine Ingredients: In a mixing bowl, combine cooled barley, chopped herbs, lemon juice, and shallot oil. Season to taste.
  6. Assemble the Salad: Gently fold in the sautéed mushrooms with their butter mixture. Adjust seasoning as necessary.
  7. Serve with a Crunch: Just before serving, sprinkle crispy fried shallots and shaved Parmesan over the salad.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 400mgPotassium: 500mgFiber: 8gSugar: 2gVitamin A: 10IUVitamin C: 30mgCalcium: 8mgIron: 15mg

Notes

For optimal flavor, use fresh ingredients, and adjust seasoning to personal preference.

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