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 

Kay Chun
November 2015

Gallery

© Christina Holmes

Recipe Summary

active:
30 mins
total:
1 hr
Yield:
8 to 10
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan of boiling water, cook the barley until tender, about 30 minutes. Drain and transfer to a large bowl.

    Advertisement
  • 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.

Make Ahead

The salad can be made 3 hours ahead and kept at room temperature.

Advertisement
Advertisement