Herby Barley Salad with Buttery Mushrooms: Your Ultimate Flavorful Vegetarian Side Dish

Looking for a vibrant, satisfying vegetarian dish that’s bursting with flavor and delightful textures? This Herby Barley Salad with Buttery Mushrooms is exactly what you need. It’s a truly delicious creation, loaded with earthy umami from the perfectly cooked mushrooms and fresh, bright notes from an array of herbs, all built upon a chewy, wholesome barley base. And the best part? It’s incredibly versatile, allowing you to tailor it to your taste or what you have on hand.

Join us as we explore the mouth-watering possibilities and learn how to create this adaptable and irresistible salad that’s perfect as a hearty side dish or a light main course.

Building Your Barley Base

At the heart of our Herby Barley Salad is, of course, the barley. This ancient grain is a nutritional powerhouse, rich in fiber, vitamins, and minerals. Its subtly nutty flavor and satisfying chewiness make it an ideal foundation for a hearty salad.

Choosing Your Barley: Hulled vs. Pearl

• Hulled, Hull-less, or Pearl Barley: While all types are excellent, I personally gravitate towards organic Italian pearl barley. Pearl barley has had its outer husk removed, making it cook faster and giving it a slightly less chewy texture. For my gluten-sensitive family, it’s also been a gentler option, though always consult a doctor if you have serious dietary concerns. Hulled barley, which retains more of its outer bran layer, offers even more fiber and nutrients but requires a longer cooking time.
• Salted Water: Essential for seasoning the barley from the inside out, ensuring every grain is flavorful.

Creative Grain Alternatives for Your Salad

This salad is wonderfully forgiving, and you can easily switch up the grain to suit your preference or pantry stock. For those looking for a different texture or flavor profile:

• Instead of barley, you can use any chewy grain. Wheat berries offer a robust, nutty bite, while farro provides a similar, slightly sweeter chewiness. Even brown rice or wild rice can work beautifully, bringing their unique flavors and textures to the mix.
• For an exceptionally intense flavor boost, consider making this salad using our Toasted Orzo as the base. This method involves pan-frying raw orzo in butter until it’s lightly browned, then simmering it in a rich combination of broth and wine. This technique infuses the grain with a deep, savory aroma and an added layer of flavor that complements the buttery mushrooms perfectly.
• Other great options include quinoa for a protein boost and softer texture, or Israeli couscous for its delightful spherical shape and quick cooking time.

How to Cook Barley to Perfection:

• Bring a medium pot of salted water to a rolling boil. Add your chosen barley. The salt is crucial here; it infuses flavor into the grain as it cooks.
• Cook until tender. Cooking times vary significantly based on the type of barley:
  • For hulled or hull-less barley, expect around 50 to 60 minutes.
  • For pearl barley, which I prefer, it typically takes 20 to 30 minutes. You’re looking for a tender yet still slightly chewy texture – al dente, similar to pasta.
• Drain and cool properly. Once cooked, drain the barley thoroughly. Spreading it out on a baking sheet allows it to cool quickly and prevents it from clumping together, ensuring each grain remains distinct and fluffy, which is ideal for a salad.

Key Ingredients for Your Herby Barley Salad with Buttery Mushrooms

Here’s a detailed look at the ingredients that come together to create this incredible herby barley salad:

• Cooked Barley: The cooled, fluffy base of our salad.
• Shallots: Peeled and sliced into thin rings. Shallots are prized for their mild, sweet flavor, often described as a delicate blend of onion and garlic. They add a subtle depth when fried and a delightful crispness that’s crucial for the finished dish.
• Neutral Oil: For frying the shallots. Options like avocado oil or refined coconut oil are excellent choices due to their high smoke points and minimal flavor interference. While I’ve used olive oil successfully, it’s generally advisable to avoid seed oils (like canola, sunflower, or corn oil) for high-heat cooking, as they can become toxic when heated and develop off-flavors.
• Olive Oil: Used for sautéing the mushrooms. My first choice is always single-source extra virgin olive oil (EVOO) from Italy. Less processing generally means a healthier, more delicious olive oil with a richer flavor profile that truly shines in dishes.
• Assorted Wild Mushrooms: Such as maitake, chanterelle, and/or oyster mushrooms, torn or cut into large pieces. These are the stars, providing intense flavor and varied textures. Their umami richness is unparalleled.
• Kosher Salt & Freshly Ground Black Pepper: Essential seasonings to enhance all the natural flavors.
• Fresh Thyme Sprigs: Fresh thyme offers a distinctive, earthy, and slightly peppery flavor with hints of sweetness and a subtle, floral aroma. It infuses the butter and mushrooms with its aromatic essence.
• Garlic Clove: Peeled and crushed, providing a fragrant, savory backbone to the mushroom preparation.
• Unsalted Butter: Crucial for butter-basting the mushrooms. Using unsalted butter is important as it allows the pure, natural butter flavor to come through without being overly salty, and it gives you complete control over the sodium level in your final dish.
• Fresh Cilantro: Roughly chopped. Fresh cilantro has a pungent, bright, lemony, and slightly peppery taste. While some people have a genetic aversion to its flavor, keep in mind that its intensity is much diminished when warmed, as it is in this salad. If you truly dislike it, replace it with extra fresh chopped parsley or some roughly chopped baby arugula.
• Fresh Flat-Leaf Parsley: Roughly chopped. The tender, fresh herb is always superior to its dried counterpart. Fresh parsley boasts a clean, peppery taste with a touch of earthiness, adding a wonderful brightness and color to the finished salad. Reserve a little extra to sprinkle over each serving for a final flourish.
• Lemon Juice: Freshly squeezed is always best. Its bright acidity cuts through the richness of the butter and mushrooms, balancing the flavors and adding a zingy freshness.
• Freshly Shaved Parmesan Cheese: Whenever possible, I highly recommend shaving your own from a block of aged Parmigiano Reggiano. The flavor and texture of freshly shaved Parmesan are far superior to pre-shredded varieties, offering a salty, nutty, and complex note that elevates the entire dish.

Step-by-Step Preparation for a Flavorful Salad

With the barley cooling, let’s turn our attention to the delectable crispy shallots and the umami-rich buttery mushrooms.

Frying Crispy Shallots:

• Prepare the shallots: Ensure your shallots are peeled and sliced into uniform thin rings for even cooking.
• Cook in neutral oil: Heat the neutral vegetable oil in a small saucepan over medium-high heat. Add the sliced shallots.
• Fry until golden: Swirl the pan occasionally to prevent burning. Cook until the shallots turn a beautiful golden brown, which typically takes 5 to 7 minutes. It’s crucial not to walk away, as shallots can go from perfectly golden to overly browned and bitter very quickly!
• Drain and season: Using a slotted spoon, transfer the fried shallots to a plate lined with paper towels to drain excess oil. Immediately season them with a pinch of salt. Let them cool completely – they will crisp up further as they cool.
• Reserve the oil: Don’t discard the flavorful shallot cooking oil! Set it aside; we’ll use a portion of it in the salad dressing for an extra layer of savory goodness.

Creating Buttery, Umami-Rich Mushrooms:

• Sear for color: Heat the olive oil in a large skillet over medium-high heat until it just begins to smoke. Arrange the mushrooms in a single layer, making sure not to overcrowd the pan (cook in batches if necessary). Cook undisturbed for about 3 minutes until the undersides are beautifully golden brown. This initial sear is key to developing deep flavor.
• Season and continue cooking: Season the mushrooms with salt and pepper, then toss to combine. Continue to cook, tossing often and reducing the heat as needed to prevent scorching, until they are golden brown all over, about 5 minutes longer.
• Butter-basting magic: Reduce the heat to medium. Add the fresh thyme sprigs, crushed garlic, and unsalted butter to the skillet. Tip the skillet towards you so the butter pools at one edge. Use a spoon to continuously baste the mushrooms with the foaming, aromatic butter.
• Nutty butter flavor: Continue basting until the butter takes on a rich, nutty aroma. This process infuses the mushrooms with incredible depth.
• Remove mushrooms: Using a slotted spoon, transfer the sautéed mushrooms to a small bowl, leaving the thyme and garlic behind in the skillet. These aromatics have done their job infusing the butter, and we don’t want them overpowering the delicate mushroom flavor in the final salad.

The choice of wild mushrooms truly makes a difference in this salad. They are undeniably more expensive and sometimes harder to source than common button mushrooms, but their complex textures and unparalleled depth of flavor define this dish. If wild mushrooms are unavailable or beyond your budget, a mix of cremini (baby bella) and shiitake mushrooms can be a good substitute, offering a robust flavor profile. Regardless of your choice, I highly recommend increasing the total amount of mushrooms by adding some sliced portobellos to the mix for extra heartiness and texture.

Assembling Your Herby Barley Salad:

• Combine the base: In a large bowl, combine the cooled barley, chopped fresh cilantro, and fresh flat-leaf parsley. Add the freshly squeezed lemon juice, 1½ ounces of shaved Parmesan, and 2 tablespoons of the reserved shallot oil.
• Season and toss: Gently toss all these ingredients together to combine them thoroughly. Season generously with salt and pepper to taste, ensuring a balanced flavor profile.
• Add the mushrooms: Fold in the delicious sautéed mushrooms.
• Final toss: Toss again gently to distribute the mushrooms evenly throughout the salad. Be careful not to mash the barley or mushrooms.

Almost Ready to Enjoy!

Your Herby Barley Salad with Buttery Mushrooms is nearly complete, but there’s one last crucial step to achieve perfection.

Just before serving, elevate the dish by topping it off with the irresistibly crispy fried shallots and a generous extra shaving of Parmesan cheese. These garnishes provide a final burst of texture, flavor, and visual appeal that brings the entire salad together.

More Ways to Customize and Enhance This Dish

This Herby Barley Salad with Buttery Mushrooms is incredibly versatile, allowing you to easily adapt it to your preferences or dietary needs. Here are some ideas to make it uniquely yours:

• Herb Swap: If you’re not a fan of cilantro, or simply want to try a different flavor, replace it entirely with some roughly chopped baby arugula. Its peppery notes will add a fresh, vibrant kick to the salad. You could also experiment with dill, mint, or chives for different aromatic profiles.
• Add Protein: For a more substantial meal, consider adding protein. After removing the mushrooms, you can sear some salmon, shrimp, or even firm tofu in the same buttery skillet along with the leftover garlic and thyme. The residual flavors will perfectly complement your chosen protein. Simply add it to the finished salad along with the crispy shallots. Cooked chickpeas or lentils are also excellent plant-based protein additions.
• Boost Your Greens: Quickly sear chopped chard, spinach, or kale leaves in the buttery skillet until just wilted. Toss these healthy greens with the barley salad to add more vitamins and a tender texture.
• Crunchy Additions: Introduce some crunch with toasted nuts like walnuts, pecans, or pine nuts. Roasted pumpkin seeds (pepitas) or sunflower seeds would also be fantastic.
• Cheese Variations: While Parmesan is classic, a crumble of goat cheese, feta, or even a soft burrata torn over the top could offer a delightful creaminess and different flavor dimension.
• Seasonal Vegetables: Incorporate other roasted or sautéed seasonal vegetables. Asparagus, bell peppers, zucchini, or cherry tomatoes would all be wonderful additions, adding color and nutrients.

Make-Ahead Tips for Convenience and Freshness

This Herby Barley Salad with Buttery Mushrooms is an excellent option for meal prep or entertaining, as many components can be prepared in advance, allowing you to assemble it quickly when needed.

• Cook the barley ahead: The barley can be cooked up to a day in advance. Once it has cooled completely on the baking sheet, transfer it to an airtight container and store it in the refrigerator. This ensures it stays fluffy and ready for assembly.
• Prepare the main salad components: The bulk of the salad – the barley, herbs, lemon juice, Parmesan, and reserved shallot oil – can be combined up to three hours before serving. Cover the bowl tightly with plastic wrap and let it sit at room temperature. The flavors will meld beautifully without compromising freshness.
• Final touch just before serving: Crucially, do not top the salad with the crispy fried shallots and additional shaved Parmesan until right before you plan to serve it. This preserves the perfect crispiness of the shallots and the fresh texture of the cheese, ensuring every bite is as delightful as intended.

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More Hearty Salad Recipes to Explore

If you’ve enjoyed the textures and flavors of this Herby Barley Salad with Buttery Mushrooms, you’ll love these other substantial and satisfying salad recipes: