Herby Barley Salad With Butter-Basted Mushrooms
A hearty, herby barley salad topped with butter-basted mushrooms—earthy, flavorful, and perfect as a light meal or side dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course / Side Dish
- Method: Boiling, Sautéing
- Cuisine: Mediterranean / Healthy
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pearl barley, rinsed
- 2 tbsp olive oil, divided
- 2 tbsp unsalted butter
- 250 g mushrooms (cremini or button), halved or quartered
- 2 garlic cloves, minced
- 1 small shallot, finely chopped
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh thyme or rosemary
- 1 tbsp lemon juice (plus zest from ½ lemon)
- Salt and freshly ground black pepper, to taste
- Optional extra: 2 tbsp crumbled feta or goat cheese
Instructions
- Cook pearl barley in a pot of boiling salted water until tender but still slightly chewy, about 25–30 minutes. Drain, rinse under cold water, and let cool.
- Meanwhile, heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat. Add mushrooms in a single layer and sear undisturbed until golden, about 4 minutes. Flip and cook 2–3 minutes more.
- Add remaining butter, garlic, and shallot to skillet; sauté until fragrant and softened, about 2 minutes. Season mushrooms with salt and pepper. Remove from heat.
- In a large bowl, combine cooled barley, parsley, thyme, lemon juice, lemon zest, and remaining 1 tbsp olive oil. Season with salt and pepper.
- Gently fold in butter-basted mushrooms. Taste and adjust seasoning.
- If using, sprinkle crumbled feta or goat cheese on top. Serve warm, at room temperature, or chilled.
Notes
- Barley can be cooked ahead and stored chilled for easy prep.
- Swap mushrooms with sautéed spinach or roasted peppers for variety.
- Make it vegan by using plant-based margarine and skipping cheese.
- Great served alongside roasted meats, grilled fish, or as a standalone vegetarian meal.
- Leftovers stay fresh for up to 3 days in the fridge; the flavors deepen over time.
Nutrition
- Serving Size: 1 bowl (about 1¼ cups)
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 25 mg