12 ounces shiitake mushrooms, stemmed and thinly sliced
5 shallots, thinly sliced (2 cups)
2 tablespoons fresh lemon juice
Sliced scallions, for garnish
How to Make It
In a large saucepan of boiling water, cook the barley until tender, about 30 minutes. Drain.
Meanwhile, in a large skillet, heat the olive oil. Add the mushrooms and shallots and cook over moderate heat, stirring, until golden and tender, 5 to 7 minutes. Stir in the lemon juice and barley and season with salt and pepper. Transfer to a serving dish and garnish with scallions.
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