{"id":74006,"date":"2022-04-02T11:01:23","date_gmt":"2022-04-02T09:01:23","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=74006"},"modified":"2025-12-10T18:39:38","modified_gmt":"2025-12-10T17:39:38","slug":"mushroom-barley-salad","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/mushroom-barley-salad\/","title":{"rendered":"Warm Mushroom Barley Salad with Herbs"},"content":{"rendered":"

This mushroom barley salad with herbs embraces flavors of a new season. A hearty mix of wild mushrooms are fried until golden and then tossed with spring herbs (tarragon, marjoram, chives and parsley) and together with a zesty vinaigrette this beautiful salad sings with delicious flavours.<\/p>\n

Whether you serve it warm or at room temperature, it a great way to switch up your salad routine. And thanks to deliciously nutty pearl barley, this salad can be enjoyed as vegetarian (and vegan!) main meal salad.<\/p>\n

\"Gemischte<\/a><\/p>\n

Mushroom Barley Salad \u2014 It\u2019s all in the mix<\/h2>\n

A mix of mushrooms and a mix of herbs is what gives this salad so much depth of flavour. For this barley salad I use 5 different types of mushrooms and 5 different types of herbs.<\/p>\n

Types of mushrooms<\/h2>\n

Shimeji<\/a> beech mushrooms<\/strong> are my newest mushroom discovery. Not only are they adorable, because of their small size, but they also have a delicious savoury, nutty and umami flavor. To cook with them all you need to use is to cut away the interconnected base from the stems.<\/p>\n

King trumpe<\/strong>t are one my favourites. They have a meaty texture, and earthy, aromatic, and very savory flavor with loads of umami flavor.<\/p>\n

Oyster mushrooms<\/strong> belong to the same family as king trumpet, however they are shorter and grow in clusters. They have a delicate, mild flavor, but meaty texture and are versatile choice for many dishes.<\/p>\n

When it comes to mushrooms, shiitake mushrooms<\/strong> are where the flavor is at! This variety is one of the most savory, umami-rich and meaty flavored mushrooms around. Adding them to any mushroom dish will instantly give it a boost of flavor.<\/p>\n

Cremini mushrooms<\/strong> are probably one of the most popular mushrooms around. The different between them and a white button mushroom is that they are a little more mature, and as they age, they become drier, more flavourful and browner.
\n\"Gebratene<\/a>\"Warm<\/a><\/p>\n

Types of herbs<\/h2>\n

I find that using a mix of herbs adds a depth and complexity of flavor that you can\u2019t get any other way.<\/p>\n

Tarragon<\/strong> is highly aromatic and adds a licorice-like element, that is very complimentary to the earthy mushrooms. It\u2019s fresh taste, that is reminiscent of spring, shouldn\u2019t be skipped.<\/p>\n

Marjoram<\/strong> adds an earthy element that is also delicate and sweet. A little like pine and lemon together with a floral element.<\/p>\n

Chives<\/strong> are my alternative to onion here. They are mild in taste and don\u2019t overpower the other flavours.<\/p>\n

Thyme<\/strong> is used in the recipe as I cook the mushrooms. It has a slightly minty, peppery element and can either be added while saut\u00e9ing the mushrooms or along with the other herbs. Be sure to use a soft leaved thyme.<\/p>\n

Parsley<\/strong> is the workhorse of my kitchen and I use it often due to its fresh, clean flavor. It\u2019s the perfect all-rounder.<\/p>\n

With all the delicious flavours in this grain salad, I hope you will enjoy this salad as much as I do!
\n\"Warm<\/a><\/p>\n

Looking for other grain salads?<\/h2>\n

Try one of these delicious recipes:<\/p>\n