Herby Barley Salad with Butter-Basted Mushrooms

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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

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


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.

6. Just before serving, top with fried shallots and more shaved Parmesan.

Bon Appetit!

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