Herby Barley Salad With Butter-Basted Mushrooms
Serves: 4
Leola Gaylord
1 January 1970
Based on User reviews:
43
Spice
47
Sweetness
44
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Vegetable Oil2 tbsps
Olive Oil2 sprigs
Thyme1 clove
Garlic (crushed)3 tbsps
Unsalted Butter1 cup
Cilantro (chopped fresh)1 cup
Parsley (chopped fresh)2 tbsps
Lemon Juice (fresh)Directions:
1
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
2
Drain; spread out on a baking sheet and let cool
3
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
4
Using a slotted spoon, transfer shallots to paper towels to drain; season with salt
5
Let cool
6
Set shallot cooking oil aside
7
Heat olive oil in a large skillet over medium-high until just beginning to smoke
8
Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 3 minutes
9
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
10
Reduce heat to medium and add thyme sprigs, garlic, and butter to skillet
11
Tip skillet toward you so butter pools at edge and use a spoon to baste mushrooms with foaming butter; cook until butter smells nutty
12
Using a slotted spoon, transfer mushrooms to a small bowl, leaving thyme and garlic behind
13
Toss cooled barley, cilantro, parsley, lemon juice, 1 1/2 oz
14
Parmesan, and 2 Tbsp
15
Reserved shallot oil in a large bowl to combine; season with salt and pepper
16
Add mushrooms; toss again to combine
17
Just before serving, top with fried shallots and more shaved Parmesan
18
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
19
Drain; spread out on a baking sheet and let cool
20
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
21
Using a slotted spoon, transfer shallots to paper towels to drain; season with salt
22
Let cool
23
Set shallot cooking oil aside
24
Heat olive oil in a large skillet over medium-high until just beginning to smoke
25
Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 3 minutes
26
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
27
Reduce heat to medium and add thyme sprigs, garlic, and butter to skillet
28
Tip skillet toward you so butter pools at edge and use a spoon to baste mushrooms with foaming butter; cook until butter smells nutty
29
Using a slotted spoon, transfer mushrooms to a small bowl, leaving thyme and garlic behind
30
Toss cooled barley, cilantro, parsley, lemon juice, 1 1/2 oz
31
Parmesan, and 2 Tbsp
32
Reserved shallot oil in a large bowl to combine; season with salt and pepper
33
Add mushrooms; toss again to combine
34
Just before serving, top with fried shallots and more shaved Parmesan
35
Do ahead Barley can be cooked 1 day ahead
36
Let cool; store airtight and chill
37
Dish can be made 3 hours ahead; store tightly wrapped at room temperature
38
Barley can be cooked 1 day ahead
39
Let cool; store airtight and chill
40
Dish can be made 3 hours ahead; store tightly wrapped at room temperature