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–+ servings
Warmer Pilzsalat mit Gerste und Kräutern Rezept
Elle

Warm Mushroom Barley Salad with Herbs

5 from 1 vote
This mushrooms barley salad is made with a delicious mix of mushrooms and fresh herbs. A flavourful grain salad that can be enjoyed as a vegetarian or vegan main.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course, Salat
Cuisine: Mediterranean
Calories: 390

Ingredients
  

For the salad:
  • 1 cup uncooked pearl barley (200 g)
  • 500 g mixed mushrooms (e.g Shimeji, King Trumpet, Shiitake, Cremini, Oyster Mushrooms)
  • 2 tablespoons extra- virgin olive oil
  • 1 tablespoon butter
  • 2 sprigs of thyme
  • sea salt snd freshly ground pepper, to taste
  • 2 handfuls soft fresh herbs, such as marjoram, tarragon, chives, and parsley, chopped (about 1/2 to 2/3 a cup chopped)
For the dressing:
  • 1 tablespoon unseasoned rice vinegar (Japanese)
  • freshly squeezed juice from half a lemon
  • 1/2 teaspoon lemon zest, from an organic lemon
  • 1 garlic clove minced
  • 1 teaspoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • Lemon wedges or slices, to serve (optional)

Instructions
 

  1. Cook the barley in 3 x water for 30 minutes (according to package instructions). Remove from heat and let stand 15 minutes. If liquid remains, drain the barley in a colander (or use the lid of the pot to strain off any excess moisture). Transfer to large serving bowl.
  2. Meanwhile, slice or break up the mushrooms, depending on their size. Smaller mushrooms can be left whole.
  3. Heat a large heavy-bottomed pan or cast-iron skillet over medium heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When the butter has melted, add the mushrooms to the pan, along with the thyme sprigs and season well with black pepper.
  4. Increase the heat to high and fry for about 10 minutes, stirring the mushrooms often, until all the juices have evaporated and the mushrooms are golden brown.
  5. Remove from the heat and season to taste with salt.
  6. In a small bowl, whisk together the vinegar, lemon juice, lemon zest, garlic, mustard, and olive oil until well combined. Season with salt and pepper.
  7. Add the herbs to the bowl with the barley. Pour over the dressing and toss well. Add the mushrooms, and gently toss again to incorporate. Taste and adjust seasoning, if desired. Serve with slices or wedges of lemon on the side. Enjoy!

Nutrition

Calories: 390kcal

Notes

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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