Herby Barley Salad With Butter-Basted Mushrooms

Name: Herby Barley Salad With Butter-Basted Mushrooms
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 1 cup pearl barley (or faro or brown rice may be substituted and cooked per instructions); kosher salt, to taste; 2 shallots, thinly sliced into rings; 1/3 cup vegetable oil; 2 tablespoons olive oil; 8 ounces mushrooms, cut into large pieces (chanterelle, oyster or combo); fresh ground black pepper, to taste; 2 sprigs thyme; 1 garlic clove, crushed; 3 tablespoons unsalted butter; 1 cup chopped fresh cilantro; 1 cup chopped fresh parsley; 2 tablespoons fresh lemon juice; 1 1/2 ounces parmesan cheese, shaved, plus more for serving

Submitted by gailanng

"From bonappetit . Note To Do Ahead: 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."

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Ready In:: 1hr 5mins
Ingredients:: 14
Serves:: 8

ingredients

1 cup pearl barley (or faro or brown rice may be substituted and cooked per instructions)
kosher salt, to taste
2 shallots, thinly sliced into rings
¹⁄₃ cup vegetable oil
2 tablespoons olive oil
8 ounces mushrooms, cut into large pieces (chanterelle, oyster or combo)
fresh ground black pepper, to taste
2 sprigs thyme
1 garlic clove, crushed
3 tablespoons unsalted butter
1 cup chopped fresh cilantro
1 cup chopped fresh parsley
2 tablespoons fresh lemon juice
1 ¹⁄₂ ounces parmesan cheese, shaved, plus more for serving

directions

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, cilantro, parsley, lemon juice, 1½ oz. Parmesan, and 2 Tbsp. 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.

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RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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