Ingredients Grains Barley Warm Barley and Caramelized Mushroom Salad 1 Review 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 By Kay Chun Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Updated on November 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Active Time: 30 mins Total Time: 1 hrs Yield: 8 to 10 Ingredients 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 Kosher salt Pepper Directions 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. Make Ahead The salad can be made 3 hours ahead and kept at room temperature. Rate it Print