Warm Barley & Caramelized Mushroom Salad
Browned mushrooms, fresh sage and lemon juice dress up this version of a classic mushroom-barley salad made entirely in The Pan with The Spoon. Ideal for cold winter nights, and can effortlessly be meal prepped for delicious weekly lunches!
Servings: 8-10
Total Time: 60 minutes - 30 minutes to prepare, 30 minutes to cook.
What you’ll need to make the Warm Barley & Caramelized Mushroom Salad:
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2 cups pearled barley (5 cups cooked)
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1/2 cup plus 2 tablespoons extra-virgin olive oil
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2 pounds mixed mushrooms, stemmed and cut into bite-size pieces
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2 teaspoons chopped sage
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1/4 cup fresh lemon juice
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Kosher salt
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Pepper
How to prepare the dish:
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In The Pan, boil water, cook the barley until tender, about 30 minutes. Drain and transfer to a large bowl.
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In The Pan, heat 2 tablespoons of the olive oil. Add one-third of the mushrooms and cook over high heat, stirring, until golden brown, about 5 minutes. Transfer to the large bowl. Repeat in 2 more batches with 4 tablespoons of the oil and the remaining mushrooms. Add the sage, lemon juice and the remaining 1/4 cup of oil to the bowl; season with salt and pepper and toss to coat.