Browned mushrooms, fresh sage and lemon juice dress up this version of a classic mushroom-barley salad from F&W’s Kay Chun.
Slideshow:More Recipes With Mushrooms
2 cups pearled barley (5 cups cooked)
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 pounds mixed mushrooms, stemmed and cut into bite-size pieces
2 teaspoons chopped sage
1/4 cup fresh lemon juice
How to Make It
In a medium saucepan of boiling water, cook the barley until tender, about 30 minutes. Drain and transfer to a large bowl.
In a large skillet, heat 2 tablespoons of the olive oil. Add one-third of the mushrooms and cook over high heat, stirring, until golden brown, about 5 minutes. Transfer to the large bowl. Repeat in 2 more batches with 4 tablespoons of the oil and the remaining mushrooms. Add the sage, lemon juice and the remaining 1/4 cup of oil to the bowl; season with salt and pepper and toss to coat.
The salad can be made 3 hours ahead and kept at room temperature.
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