HERBY BARLEY SALAD WITH BUTTER-BASTED MUSHROOMS

Herby Barley Salad With Butter-Basted Mushrooms image

Any chewy grain, such as wheat berries, farro, or even brown rice, can replace the barley.

Provided by Chris Morocco

Categories Bon Appétit Herb Barley Vegetarian Thanksgiving Side Kid-Friendly Quick and Healthy Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 8 servings

Number Of Ingredients 14

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Ingredients

1 cup hulled, hull-less, or pearl barley
Kosher salt
2 shallots, thinly sliced into rings
1/3 cup vegetable oil
2 tablespoons olive oil
8 oz. mushrooms (such as maitake, chanterelle, and/or oyster), torn or cut into large pieces
Freshly ground black pepper
2 sprigs thyme
1 clove garlic, crushed
3 tablespoons unsalted butter
1 cup chopped fresh cilantro
1 cup chopped fresh parsley
2 tablespoons fresh lemon juice
1 1/2 ounces Parmesan, shaved, plus more for serving

Steps:

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, 1 1/2 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.
Do ahead
Barley can be cooked 1 day ahead. Let cool; store airtight and chill. Dish can be made 3 hours ahead; store tightly wrapped at room temperature.