Herby Barley Salad With Butter-Basted Mushrooms

Herby Barley Salad With Butter-Basted Mushrooms is a flavorful, nutrient-rich dish that blends chewy barley with earthy mushrooms seared in aromatic butter and topped with crispy shallots and herbs. This satisfying salad works beautifully as a vegetarian main, side dish, or elegant addition to your meal prep rotation.

Why You’ll Love This Recipe

• Hearty and filling from whole grain barley
• Deeply savory mushrooms enhanced by butter and thyme
• Brightened with fresh herbs and lemon juice
• Crispy shallots add a perfect crunch
• Ideal for make-ahead meals and gatherings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup pearl or hulled barley
• 2 shallots, thinly sliced
• Vegetable oil (for frying shallots)
• 2 tbsp olive oil
• 300 g mushrooms (e.g., oyster, maitake, chanterelle), torn
• 2 tbsp unsalted butter
• 2 sprigs fresh thyme
• 1 garlic clove, crushed
• ½ cup chopped fresh herbs (parsley, cilantro)
• 1–2 tbsp lemon juice
• Shaved Parmesan
• Salt and pepper to taste

Directions

1. Cook the barley
   Boil in salted water until tender (20–30 minutes for pearl, 45–60 for hulled). Drain and spread on a tray to cool.
2. Fry the shallots
   Heat oil in a small saucepan. Fry shallots until golden and crispy, about 5–7 minutes. Drain and set aside. Save the oil for the salad.
3. Sear the mushrooms
   In a hot skillet with olive oil, cook mushrooms without moving for 3 minutes. Toss and continue cooking until browned.
4. Butter-baste the mushrooms
   Lower heat. Add butter, thyme, and garlic. Spoon foaming butter over mushrooms for 1–2 minutes. Discard herbs and garlic.
5. Assemble the salad
   Toss cooled barley with herbs, lemon juice, Parmesan, and reserved shallot oil. Season with salt and pepper.
6. Finish
   Fold in mushrooms and top with crispy shallots and more Parmesan. Serve warm or at room temperature.

Servings and timing

• Servings: 8
• Prep time: 15 minutes
• Cook time: 35–45 minutes
• Total time: ~1 hour

Variations

• Swap barley for farro, wheat berries, or brown rice
• Add roasted vegetables like squash or sweet potatoes
• Use vegan butter and cheese for a plant-based version
• Add toasted nuts like hazelnuts or almonds for crunch
• Top with a poached egg for a heartier meal

Storage/Reheating

• Store barley and mushrooms separately in the fridge for up to 3 days
• Reheat mushrooms in a skillet before combining
• Refresh barley with lemon juice or a drizzle of olive oil
• Avoid freezing to maintain texture

FAQs

1. Can I make barley ahead of time?

Yes, cook and cool it in advance; store in an airtight container in the fridge.

2. What mushrooms work best?

Oyster, shiitake, chanterelle, or a mix of wild mushrooms offer great flavor and texture.

3. Can I make it vegan?

Yes, use vegan butter and skip Parmesan or use a dairy-free alternative.

4. Do I have to use shallots?

Fried onions or leeks can substitute for crispy shallots.

5. How long does this salad last?

It keeps well in the fridge for up to 3 days if stored properly.

6. Can I use dried herbs?

Fresh herbs are recommended for brightness, but you can use a small amount of dried thyme or parsley.

7. What cheese alternatives can I use?

Try Pecorino, Asiago, or a nut-based vegan cheese.

8. Can I add protein?

Yes—grilled chicken, chickpeas, or tofu work well.

9. How do I keep the mushrooms from getting soggy?

Sear in a hot pan without overcrowding and let them brown undisturbed.

10. Can this be served cold?

Yes, but it’s best at room temperature or slightly warm for full flavor.

Conclusion

Herby Barley Salad With Butter-Basted Mushrooms is a standout dish that’s both comforting and refined. It combines hearty grains, rich mushrooms, and bright herbs for a meal that feels both nourishing and gourmet. Perfect for potlucks, meal prep, or a cozy night in.

Print