herby barley salad with butter-basted mushrooms

adapted from Bon Appetit.

ingredients

  • 1 cup hulled, Hull-less, or pearl barley
  • Kosher salt
  • 2 shallots, thinly sliced into rings
  • 1/3 cup vegetable oil
  • 2 Tbsp olive oil
  • 8 oz mushrooms (such as maitake, chanterelle, and/or oyster), torn into large pieces
  • Freshly ground black pepper
  • 2 sprigs thyme
  • 2 garlic cloves, crushed
  • 3 Tbsp unsalted butter
  • 1 cup fresh cilantro, chopped
  • 1 cup fresh parsley, chopped
  • 2 Tbsp fresh lemon juice
  • 1 1/2 oz Parmesan, shaved, plus more for serving

method

  1. Cook barley in a medium pot of boiling salted water until tender, 50–60 minutes for hulled or hull-less, 20–30 minutes for pearl. Drain; spread out on a baking sheet and let cool.
  2. Meanwhile, cook shallots in vegetable oil in a small saucepan over medium-high heat, swirling pan occasionally to keep shallots from burning, until golden brown, 5–7 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt. Let cool. Set shallot cooking oil aside.
  3. Heat olive oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 3 minutes. Season mushrooms with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes longer.
  4. Reduce heat to medium and add thyme sprigs, garlic, and butter to skillet. Tip skillet toward you so butter pools at edge and use a spoon to baste mushrooms with foaming butter; cook until butter smells nutty. Using a slotted spoon, transfer mushrooms to a small bowl, leaving thyme and garlic behind.
  5. Toss cooled barley, cilantro, parsley, lemon juice, 1½ oz. Parmesan, and 2 Tbsp. reserved shallot oil in a large bowl to combine; season with salt and pepper. Add mushrooms; toss again to combine. Just before serving, top with fried shallots and more shaved Parmesan.

serves 8.

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