Mushroom And Barley Salad

This Mushroom and Barley Salad offers a robust, earthy flavor profile perfect for autumn or winter dining. The chewy texture of the pearl barley provides a satisfying base for a colorful mix of oyster, chanterelle, hedgehog, and shiitake mushrooms. Sauted with garlic and fresh thyme, the mushrooms release their deep umami flavors, which are balanced by a bright, zesty lemon-herb vinaigrette. Tossed with fresh mixed greens and sweet corn, this dish is both nourishing and visually appealing. It serves beautifully as a light main course for lunch, a side dish for dinner, or a packed meal for picnics. The flavors meld wonderfully, making it a delightful choice for vegetarian and vegan eaters alike.

Cooking Method: Boiling, Sautéing

Cuisine: American

Courses: Salads

Difficulty: Advanced

Servings: 6

Calories: 135.0

Dietary: Gluten-free

Description

This Mushroom and Barley Salad offers a robust, earthy flavor profile perfect for autumn or winter dining. The chewy texture of the pearl barley provides a satisfying base for a colorful mix of oyster, chanterelle, hedgehog, and shiitake mushrooms. Sauted with garlic and fresh thyme, the mushrooms release their deep umami flavors, which are balanced by a bright, zesty lemon-herb vinaigrette. Tossed with fresh mixed greens and sweet corn, this dish is both nourishing and visually appealing. It serves beautifully as a light main course for lunch, a side dish for dinner, or a packed meal for picnics. The flavors meld wonderfully, making it a delightful choice for vegetarian and vegan eaters alike.

Ingredients

2 1/2 cup Water
3/4 cup Regular pearl barley
1 teaspoon Fresh thyme leaves, divided
1/4 teaspoon Salt
2 tablespoon Olive oil
1 Clove Garlic, finely chopped
2 ounce Shiitake mushrooms, stemmed and sliced
2 cups Assorted cultivated wild mushrooms (oyster, chanterelle, hedgehog), cleaned
1/2 cup Yellow whole-kernel corn
6 cups Mixed salad greens (mache, baby red-leaf, Boston lettuce, arugula)
1/2 teaspoon Finely grated lemon rind
1/8 teaspoon Ground black pepper
12 Cherry tomatoes halved
1/3 cup Olive oil (for dressing)
1/4 cup White-wine vinegar
1 small clove Garlic (for dressing)
2 tablespoon Fresh lemon juice
1 teaspoon Fresh thyme leaves (for dressing)
1/8 teaspoon Salt (for dressing)

Directions

1
In a 2-quart saucepan, bring water to a boil.
2
Add barley, thyme, and salt. Cover and cook over medium-low heat for 45 minutes, or until barley is tender and liquid is absorbed.
3
Spoon barley into a medium bowl and set aside to cool to room temperature.
4
In a large skillet, heat olive oil over medium-high heat.
5
Add garlic and saut until golden brown.
6
Add shiitake mushrooms, remaining thyme, lemon rind, and pepper. Cook, stirring occasionally, until mushrooms soften, about 5 minutes.
7
Add remaining assorted mushrooms and cook, stirring gently, until just tender, about 2 minutes.
8
Remove about 1/2 cup of the cooked mushrooms and set aside in a small bowl.
9
Add corn to the skillet and cook, stirring, until heated through, about 1 to 2 minutes.
10
Transfer the mushroom and corn mixture to the bowl with the cooled barley.
11
Prepare the dressing: In a food processor fitted with a chopping blade, process olive oil, white-wine vinegar, garlic, fresh lemon juice, fresh thyme leaves, and salt until mixture thickens.
12
Add half of the dressing to the barley mixture and toss gently to combine.
13
Place mixed greens in a large serving bowl or platter.
14
Spoon the barley mixture on top of the greens.
15
Scatter the reserved mushrooms on top of the barley mixture.
16
Place halved cherry tomatoes around the edge of the bowl on top of the greens.
17
Drizzle the remaining dressing over the salad.
18
Garnish with fresh thyme sprigs, if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 135.0kcal

% Daily Value *
Total Fat 7.9g13%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 1223.1mg51%
Total Carbohydrate 14.8g5%
Dietary Fiber 2.4g10%
Sugars 1.4g
Protein 2.7g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The barley absorbs more dressing over time, so you may want to add a splash of water or extra dressing when reheating.

Substitutions: If wild mushrooms are unavailable, cremini or button mushrooms work well. You can substitute quinoa or farro for the barley for a different texture.

Tips: Ensure the barley is completely cooled before mixing with the greens to prevent wilting. Clean mushrooms with a damp cloth or brush rather than soaking them in water to preserve their texture.

Keywords: barley, mushroom, salad, vegan, vegetarian, thyme, garlic, corn, greens, side dish, lunch, hearty, earth, vinaigrette, pearl barley, shiitake, oyster mushroom, chanterelle, healthy, seasonal

Read it online: https://www.chefs-mate.com/recipe/mushroom-and-barley-salad-country-living/