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Herb barley salad with butter-braised mushrooms
Bianca Osbourne shares her favourite make-ahead Thanksgiving side dish: herb barley salad served with rich and decadent butter-braised mushrooms, topped with parmesan, parsley and lemon juice.
SERVES
4
TO
6
Ingredients
Barley
- Kosher salt
- 1 cup hulled, hull-less, or pearl barley
Shallot Oil for Serving
- 2 shallots, thinly sliced into rings
- 1/3 cup vegetable oil
Butter-Braised Mushrooms
- 2 tbsp 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 garlic clove, crushed
- 3 tbsp unsalted butter
- 1 cup chopped fresh cilantro
- 1 cup chopped fresh parsley
- 2 tbsp fresh lemon juice
- 1 1/2 ounces parmesan, shaved, plus more for serving
Directions
For the Barley
- Cook barley in a medium pot of boiling salted water until tender, 50–60 minutes for hulled or hulless, 20–30 minutes for pearl.
- Drain; spread out on a baking sheet and let cool.
For the Shallot Oil
- 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, five to seven minutes.
- Using a slotted spoon, transfer shallots to paper towels to drain; season with salt. Let cool. Set shallot cooking oil aside.
For the Butter-Braised Mushrooms
- Heat olive oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in a skillet in a single layer and cook, undisturbed, until undersides are golden brown, about three 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 five minutes longer.
- Reduce heat to medium and add thyme sprigs, garlic, and butter to the 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.
Build the Salad
- Toss cooled barley, cilantro, parsley, lemon juice, 1 1/2 oz. Parmesan, and two tablespoons 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. Serve and enjoy!
