Prep time: 15 minutes

Cook time: 50 minutes

Serves: 4 people

Calories: 1935

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


  • 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 wholegrain mustard
  • ½ teaspoon salt, or to taste
  • ½ teaspoon sugar



  1. If using dried mushrooms, soak for 2-3 hours until soft.
  2. Wash barley and put in a 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.


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.


Barley and Three Mushroom Salad


Barley and Three Mushroom Salad


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