Herby Barley Salad With Butter Basted Mushrooms Recipes

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HERBY BARLEY SALAD WITH BUTTER-BASTED MUSHROOMS



Herby Barley Salad With Butter-Basted Mushrooms image

Any chewy grain, such as wheat berries, farro, or even brown rice, can replace the barley.

Provided by Chris Morocco

Categories     Bon Appétit     Herb     Barley     Vegetarian     Thanksgiving     Side     Kid-Friendly     Quick and Healthy     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 14

1 cup hulled, hull-less, or pearl barley
Kosher salt
2 shallots, thinly sliced into rings
1/3 cup vegetable oil
2 tablespoons olive oil
8 oz. 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 cilantro
1 cup chopped fresh parsley
2 tablespoons fresh lemon juice
1 1/2 ounces Parmesan, shaved, plus more for serving

Steps:

  • 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, 1 1/2 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.
  • 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.

WILD MUSHROOM SALAD WITH BARLEY AND SMOKED BACON



Wild Mushroom Salad with Barley and Smoked Bacon image

Provided by Michael Symon : Food Network

Time 1h5m

Yield 12 servings

Number Of Ingredients 12

4 ounces butter
2 diced shallots
1 clove minced garlic
1 cup barley
3 cups mushroom stock, hot
2 fresh bay leaves
2 pounds shiitake mushrooms, de-stemmed and sliced
1 pound endive
1 pound smoked bacon
3 ounces red wine vinegar
3 tablespoons chopped flat leaf parsley
Salt and pepper, to taste

Steps:

  • Melt butter in a large saucepan. Add shallots and garlic and cook until translucent. Add barley and stir well. Add hot mushroom stock and bay leaves and simmer for 20 minutes or until liquid has been absorbed and barley is tender. Let cool and set aside. Slice mushrooms and endive and set aside. Dice bacon and place in large saute pan cooking over medium heat until crisp. Pour off half of fat. Deglaze pan with red wine vinegar and add mushrooms and endive and cook until tender. Remove from heat and add parsley. Check your seasoning and then toss with barley. Serve in a large bowl.

MUSHROOM BARLEY SALAD



Mushroom Barley Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 40m

Number Of Ingredients 12

1/2 cup extra-virgin olive oil, divided
1 1/4 pounds mixed mushrooms, trimmed and sliced if necessary
Coarse salt and freshly ground pepper
1 shallot, minced
3 tablespoons sherry vinegar, divided
1/2 cup creme fraiche
3 tablespoons chopped fresh chives
3 teaspoons fresh thyme leaves
2 small heads Bibb lettuce, separated, leaves quartered if large
1 1/2 cups cooked barley (from 1/2 cup uncooked)
1/2 cup toasted chopped hazelnuts
1/2 cup fresh flat-leaf parsley leaves

Steps:

  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook half the mushrooms with 1/2 teaspoon salt, stirring occasionally, until deep golden, about 5 minutes, and transfer to a bowl. Repeat with 1 tablespoon oil, remaining mushrooms, and 1/2 teaspoon salt. Cook shallot in 1 tablespoon oil over low heat until softened. Add 2 tablespoons vinegar and simmer until reduced by half.
  • Remove from heat; whisk in creme fraiche and remaining tablespoon vinegar. Whisk in remaining 5 tablespoons oil until combined. Add chives and thyme, and season with salt and pepper; let cool. Combine lettuce, barley, mushrooms, nuts, and parsley. Add dressing, tossing to coat. Season with salt and pepper.

BARLEY AND MUSHROOMS



Barley and Mushrooms image

I serve this with baked chicken, particularly when we want a change from rice dishes.-Carol Funk, Richard, Saskatchewan

Provided by Taste of Home

Categories     Side Dishes

Time 1h45m

Yield 6 servings.

Number Of Ingredients 9

1 large onion, chopped
1 cup sliced fresh mushrooms
2 tablespoons butter
3 cups water
1 tablespoon chicken bouillon granules
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup medium pearl barley
1 tablespoon minced fresh parsley

Steps:

  • In a saucepan, saute onion and mushrooms in butter until tender. Add water, bouillon, salt and pepper; mix well. bring to a boil. Add barley and parsley. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 80-90 minutes or until the barley is tender.

Nutrition Facts :

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  • 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.
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