Barley Salad with Buttery Mushrooms
 
 
Makes 4-6 servings
Ingredients
  • 3 cups water
  • 1 cup hulled barley
  • sea salt
  • ¼ cup vegetable oil
  • 2 shallots, cut crosswise into thin rings
  • 2 tablespoons olive oil
  • 8 ounces mushrooms, cut into large pieces (see notes)
  • freshly ground black pepper
  • 1 garlic clove, smashed
  • 2 sprigs fresh thyme
  • 2 tablespoons unsalted butter
  • 1 cup chopped fresh cilantro
  • 1 cup chopped fresh parsley
  • 2 tablespoons freshly squeezed lemon juice
  • ⅓ cup shaved Pecorino Romano cheese
Instructions
  1. In a medium sauce pan, combine the water, barley and a pinch of salt. Bring to a boil and then reduce heat to medium. Cover partially and simmer until the barley is tender, about 50 minutes. Drain well and transfer to a large bowl to cool.
  2. Meanwhile, heat vegetable oil in a small sauce pan over medium-high heat. Add shallots and cook, stirring occasionally, until golden brown, 5-7 minutes. Remove shallots from pan and set aside on paper towels to drain; reserve oil.
  3. Heat olive oil in a fry pan over medium-high heat. Add mushrooms and cook, without stirring, until they start to brown on the bottom, about 3 minutes. Season with salt and pepper and continue to cook, stirring occasionally, until golden brown all over, about 5 minutes.
  4. Reduce heat to medium and add garlic, thyme and butter. Cook, stirring occasionally, until butter is golden brown, 1-2 minutes. Discard the garlic and thyme.
  5. Add mushrooms, cilantro, parsley, lemon juice, Pecorino Romano cheese and 2 tablespoons reserved shallot cooking oil to bowl with barley and toss gently to combine. Season with additional salt and pepper to taste and top with fried shallots. Serve warm or at room temperature.
Notes
I used a mix of maitake, cremini and rehydrated dried shiitake mushrooms. To rehydrate dried mushrooms, cover them with 2 cups hot water. Set a small bowl on top of the mushrooms to keep them submerged; let stand until they are soft, about 20 minutes. Drain mushrooms and remove stems.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/barley-salad-buttery-mushrooms/