Herby Barley salad with butter basted mushrooms

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

Herby Barley salad with butter basted mushrooms

INGREDIENTS
  1. 1 cup hulled, hull-less, or pearl barley
  2. Kosher salt
  3. 2 shallots, thinly sliced into rings
  4. ⅓ cup vegetable oil
  5. 2 tablespoons olive oil
  6. 8 ounces mushrooms (such as maitake, chanterelle, and/or oyster), torn or cut into large pieces
  7. Freshly ground black pepper
  8. 2 sprigs thyme
  9. 1 garlic clove, crushed
  10. 3 tablespoons unsalted butter
  11. 1 cup chopped fresh cilantro
  12. 1 cup chopped fresh parsley
  13. 2 tablespoons fresh lemon juice
  14. 1½ ounces Parmesan, shaved, plus more for serving

RECIPE PREPARATION
  • 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.