What do you get when you combine good-for-you grains and one of my favorite savory ingredients? This barley salad with buttery mushrooms, of course. The second I spotted a photo of the dish in an email from Epicurious, I bookmarked the recipe and vowed to make it.
Shortly after, Whole Foods Market surprised me with a mystery basket brimming with summertime fare. When I laid eyes on a clamshell of Far West Fungi maitake mushrooms, there was no doubt in my mind what to use them for.
Let’s just say on Sunday I tackled the barley salad recipe, and it was everything I wanted and more. From the chewy, nutty grains to the earthy, meaty fungi to the sweet, crispy shallots that crown the mix, every bite was delicious. Believe me when I say you don’t have to be a vegetarian to appreciate this mouthwatering medley.
Recipe adapted from Bon Appétit.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
