Roasted Mushroom & Barley Bowl
This hearty grain and mushroom salad features nutty, chewy barley paired with richly browned, butter-basted mushrooms and vibrant fresh herbs. The mushrooms are cooked in butter and basted to deepen flavor, then tossed together with herbs, lemon juice, and shaved cheese for a satisfying dish.
Yield: All recipes serve 2 people
Chef Notes: Use different varieties of mushrooms for different flavors, textures and flavors.
Substitute any GF grain for the pearled barley, like quinoa or buckwheat.
Pecorino is a salty and delicious hard sheep cheese made in Rome. You can substitute another salty cheese like parmesan or feta.
Components
Pearl Barley
Fried Shallots (and shallot oil)
Roasted Mushrooms
Roasted Turnips
Herb Vinaigrette
Radicchio
Shaved Pecorino
Mise
In a small saucepan, bring 4 C of vegetable/chicken stock and a pinch of salt up to a simmer.
Add 1 C pearl barley and simmer until the grain is tender and cooked through.
Drain any excess stock, reserve the barley.
Allow the barley to cool while you prepare the remaining components.
Slice 2 shallots thin.
Cover the shallots in vegetable oil.
Bring to a simmer and fry the shallots until golden brown.
Strain the shallots out of the oil, spread onto a paper towel lined plate and allow to cool.
Reserve the shallot oil for the vinaigrette
Trim the mushrooms into large, bite sized pieces.
Season the mushrooms with olive oil, salt and pepper and spread onto a sheet tray along with 2 thyme sprigs.
Roast the mushrooms between 400-450°F until they begin to brown and get crispy.
Just before the mushrooms are finished, add 1 minced garlic clove and 3 T of butter to the roasting mushrooms.
Using a spoon, baste the melted butter over the mushrooms and continue to cook until the garlic is lightly browned and aromatic.
Remove from the oven.
Roast the Turnips
Trim the turnips into bite sized pieces. Season with salt and pepper and roast on a sheet tray alongside the mushrooms until fork tender but not falling apart.
Allow to cool.
Make the Vinaigrette
Mince ½ C Cilantro and ½ C Parsley.
In a small bowl, whisk together:
minced herbs
2 T lemon juice
Reserved shallot oil
Salt and pepper
Whisk to emulsify. Taste and adjust with salt and pepper
Finish
Combine the radicchio, mushrooms, barley and turnips.
Dress with the herbed vinaigrette.
Plate the grain salad in a deep bowl.
Garnish with fried shallots, excess herbs, and shaved pecorino.