Herby Barley Salad With Butter-Basted Mushrooms

Ingredients for Herby Barley Salad With Butter-Basted Mushrooms

• 150g hulled, hull-less, or pearl barley

• Kosher salt

• 2 shallots, thinly sliced into rings

• 80ml vegetable oil

• 2 tablespoons olive oil

• 230g mushrooms (such as maitake, chanterelle, and/or oyster), torn or cut into large pieces

• Freshly ground black pepper

• 2 sprigs thyme

• 1 clove garlic, crushed

• 3 tablespoons unsalted butter

• 1 cup chopped fresh coriander

• 1 cup chopped fresh parsley

• 2 tablespoons fresh lemon juice

• 45g Parmesan, shaved, plus more for serving

Cook barley in a medium pot of boiling salted water until tender, 50–60 minutes for hulled or hull-less, 20–30 minutes for pearl. Drain; spread out on a baking sheet and let cool.

Meanwhile, cook shallots in vegetable oil in a small saucepan over medium-high heat, swirling pan occasionally to keep shallots from burning, until golden brown, 5–7 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt. Let cool. Set shallot cooking oil aside.

Heat olive oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 3 minutes. Season mushrooms with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes longer.

Reduce heat to medium and add thyme sprigs, garlic, and butter to skillet. Tip skillet toward you so butter pools at edge and use a spoon to baste mushrooms with foaming butter; cook until butter smells nutty. Using a slotted spoon, transfer mushrooms to a small bowl, leaving thyme and garlic behind.

Toss cooled barley, coriander, parsley, lemon juice, 45g Parmesan, and 2 tablespoons reserved shallot oil in a large bowl to combine; season with salt and pepper. Add mushrooms; toss again to combine.

Just before serving, top with fried shallots and more shaved Parmesan.

Barley can be cooked 1 day ahead. Let cool; store airtight and chill. Dish can be made 3 hours ahead; store tightly wrapped at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.