Warm Mushroom and Barley Salad

Ingredients

• 500 grams mushrooms, (cremini or mini portobellos are best - sliced 1/4 inch thick)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 tablespoons salted butter
• 1 tablespoon olive oil
• 4 large shallots, (peeled and sliced into 1/4 inch rings)
• 1 clove garlic, (finely minced)
• 1 tablespoon thyme leaves
• 6 cups cooked pearl barley, (drained, and cooled)
• 1/4 cup parsley, (finely chopped)
• 1/4 cup orange juice, (fresh)

Instructions

1. 1

   Cook the pearl barley according to package instructions and set aside to cool.

2. 2

   In a large skillet over medium heat, saute the mushrooms in 2 tablespoons of the butter and the olive oil. Add half the salt and half of the ground black pepper. Cook until deep brown in colour - about 15 minutes. Transfer mushrooms and all of the butter/oil into a glass bowl. Set aside.

3. 3

   Add the shallots to the skillet, along with the remaining butter, salt, and ground black pepper. Saute the shallots until they are deep brown in colour - about 15 minutes.

4. 4

   Add the garlic and cook into the shallots for 1-2 minutes.

5. 5

   Add the shallot and garlic mixture to the bowl with the mushrooms. Be sure to use a rubber spatula to scrape all of butter out of the skillet.

6. 6

   Transfer the cooled barley to the warm skillet. Stir the barely around, using the residual heat from the pan to slightly warm the cooked barley.

7. 7

   Add the mushrooms, shallots, and garlic. Toss in the fresh thyme leaves, parsley, and the orange juice. Toss to combine and serve immediately.