Herby Barley Salad with Butter-Basted Mushrooms
- 1 cup pearl barley
- kosher salt
- 2 shallots, thinly sliced into rings
- 1/3 cup vegetable oil
- 2 tablespoons olive oil
- 8 ounces mushrooms (shiitake, oysters), torn or cut into large pieces
- ground black pepper
- 2 sprigs thyme
- 1 garlic clove, crushed
- 3 tablespoons unsalted butter
- 1 cup chopped fresh cilantro
- 1 cup fresh parsley
- 2 tablespoons fresh lemon juice
- 1.5 ounces Parmesan, shaved, plus more for serving
- Cook barley in a medium pot of boiling salted water until tender, about 20-30 minutes. Drain, spread out on a baking sheet and let cool.
- Meanwhile, cook shallots in vegetable oil in a small saucepan over medium-high heat. Swirl pan occasionally to keep shallots from burning. Cook until golden brown, 5-7 minutes. Using a slotted spoon, transfer shallots to paper towels to drain. Season with salt and let cool. Set shallot cooking oil aside.
- Heat olive oil in a large skillet over medium-high heat until just beginning to smoke. Arrange mushrooms in the skillet in a single layer and cook, undisturbed, until undersides are golden brown, about three minutes. Season mushrooms with salt and pepper, toss, and continue cooking. Toss mushrooms often and reduce heat as much as needed to prevent scorching. Cook until golden brown, about 5 minutes.
- Reduce the heat to medium and add the thyme sprigs, garlic, and butter to the skillet. Tip the skillet toward you so the butter pools at the edge and use a spoon to baste mushrooms with foaming butter. Cook until it smells nutty. Using a slotted spoon, transfer mushrooms to a small bowl, leaving thyme and garlic behind.
- Toss cooled barley, cilantro, parsley, lemon juice, parmesan, and 2 tablespoons of the reserved shallot oil in a large bowl to combine. Season with salt and pepper. Add the mushrooms and toss again to combine.
- Just before serving, top with fried shallots and more parmesan.
Recipe by Chris Morocco