Warm Barley Salad with Buttered Mushrooms and Shallots
- 500 grams mushrooms, cremini or mini portobellos are best – sliced 1/4 inch thick
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 tablespoons salted butter
- 1 tablespoon olive oil
- 4 large shallots, peeled and sliced into 1/4 inch rings
- 1 clove garlic, finely minced
- 1 tablespoon thyme leaves
- 6 cups pearl barley, cooked, drained, and cooled
- 1/4 cup parsley, finely chopped
- 1/4 cup orange juice, fresh
- Cook the pearl barley according to package instructions and set aside to cool.
- In a large skillet over medium heat, saute the mushrooms in 2 tablespoons of the butter and the olive oil. Add half the salt and half of the ground black pepper. Cook until deep brown in colour – about 15 minutes. Transfer mushrooms and all of the butter/oil into a glass bowl. Set aside.
- Add the shallots to the skillet, along with the remaining butter, salt, and ground black pepper. Saute the shallots until they are deep brown in colour – about 15 minutes.
- Add the garlic and cook into the shallots for 1-2 minutes.
- Add the shallot and garlic mixture to the bowl with the mushrooms. Be sure to use a rubber spatula to scrape all of butter out of the skillet.
- Transfer the cooled barley to the warm skillet. Stir the barely around, using the residual heat from the pan to slightly warm the cooked barley.
- Add the mushrooms, shallots, and garlic. Toss in the fresh thyme leaves, parsley, and the orange juice. Toss to combine and serve immediately.