HERBY BARLEY SALAD WITH BUTTER-BASTED MUSHROOMS

Herby Barley Salad with Butter-Basted Mushrooms image

Number Of Ingredients 11

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1 cup Pearl Barley
2 Shallots
1/2 cup Vegetable oil
2 tablespoon Olive oil
8 ounce Mushrooms (chanterelle, maitake, or oyster)
2 sprig Thyme
1 clove Garlic
3 tablespoon unsalted butter
2 cup Fresh cilantro & parsley
2 tablespoon fresh lemon juice
1 1/2 ounce Parmesan

Steps:

Cook barley.
Cook shallots in veg oil in small saucepan over med-high heat, 5-7 minutes until golden brown. Drain on paper towel and season with salt.
Heat olive oil in large skillet over med-high heat, arrange mushrooms in single layer 3 minutes undisturbed. Season w salt & pepper, toss and evenly golden-brown 5 min more.
Reduce heat to medium, add thyme sprigs, garlic and butter. Tip skillet toward you so butter pools at edge and use a spoon to baste mushrooms with foaming butter, cook until butter smells nutty. Transfer mushrooms to bowl, leaving thyme behind.
Toss cooked barley, herbs, lemon juice, parmesan, salt & pepper, and shallot oil. Add mushrooms and toss. Top with fried shallots and shaved parmesan.