====== Herby Barley Salad with Butter Mushrooms ======
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===== Ingredients =====
  * 1 cup hulled, hull-less, or pearl barley
  * Kosher salt
  * 2 shallots, thinly sliced into rings
  * ⅓ cup vegetable oil
  * 2 tablespoons olive oil
  * 8 ounces mushrooms (such as maitake, chanterelle, and/or oyster), torn or cut into large pieces
  * Freshly ground black pepper
  * 2 sprigs thyme
  * 1 garlic clove, crushed
  * 3 tablespoons unsalted butter
  * 1 cup chopped fresh cilantro
  * 1 cup chopped fresh parsley
  * 2 tablespoons fresh lemon juice
  * 1½ ounces Parmesan, shaved, plus more for serving
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===== Info =====
  * **Prep:** -
  * **Cook:** -
  * **Serves:** 6-8
  * [[https://www.bonappetit.com/recipe/herby-barley-salad-with-butter-basted-mushrooms|Source]]


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===== Directions =====
  - 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.
  - 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.
  - 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.
  - 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.
  - 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.

{{tag>barley shallots mushrooms chanterelles oyster_mushrooms parmesan}}
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