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Simplified International Flavours

barley and three mushroom salad

A delicious and healthy combination of barley and mushrooms that makes for a popular and attractive salad for party guests.althy combination of barley and mushrooms that makes a popular and attractive party mushroom salad.

Ingredients

  • ½ cup pearl barley
  • 2 cups water
  • 2-3 stems fresh herbs (thyme or rosemary) (optional)
  • ½ teaspoon salt
  • 4-5 shitake mushrooms
  • 4-5 oyster mushrooms
  • 5-6 fresh button mushrooms
  • 3 cloves garlic, finely chopped
  • 5 shallots, finely chopped
  • freshly ground pepper (to taste)
  • 2 tablespoons olive oil
  • ¼ cup white wine
  • 3 tablespoons parsley, chopped
  • 2 tablespoons virgin olive oil
  • 1 teaspoon whole grain mustard
  • ½ teaspoon salt, or to taste
  • ½ teaspoon sugar
A delicious and healthy combination of barley and mushrooms that makes for a popular and attractive salad for party guests.althy combination of barley and mushrooms that makes a popular and attractive party mushroom salad.

Instructions

  • 1. If using dried mushrooms, soak for 2-3 hours until soft.
  • 2. Wash barley and put in saucepan. Add 2 cups water, salt, herbs on stem and bring to boil. Lower heat to simmer, cover pan, and cook for 35-40 minutes until soft. Stir occasionally. Strain, if there is excess liquid, remove herb stems if used, and keep barley aside.
  • 3. In the meanwhile, thinly slice mushrooms. Mince shallots and garlic.
  • 4. Heat 2 tablespoons of olive oil in a frying pan on medium heat. Add garlic and shallots. When shallots become translucent (about 2 minutes), add mushrooms to pan. Saute for about 2-3 minutes until button mushrooms are cooked. Add ¼ cup wine, and freshly ground black pepper. Allow mushrooms to cook in wine for about 2 minutes, then turn off heat if barley is not ready.
  • 5. Add cooked barley to the mushroom pan on low heat. Stir and allow liquid to be absorbed while stirring for 2-3 minutes. Remove barley mushroom mixture to serving bowl.
  • 6. Combine dressing ingredients. Pour dressing onto salad, add parsley and mix well. Refrigerate for 1-2 hours, so flavors are absorbed. Check seasonings. Serve chilled or at room temperature.

    Serves: 4
    Ingredients: 16

Critical Ingredients

Any kind of mushroom can be used for this salad. If you don’t have a variety, even just plain button mushrooms work in this salad. One medium sized onion can substitute for shallots. If you don’t have wine handy, skip it and add 1 teaspoon white wine vinegar to the dressing for flavor. I like to use whatever herbs I have on hand to add flavor to the barley, but even bay leaves work well.This is an example.

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Anuja Kohli Mariwala

An engineer, home cook, Pilates instructor, Education Consultant and mother of four.

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