Best 2 Mushroom Barley Salad Recipes

Are you looking for a delicious and healthy salad to add to your summer menu? Look no further than this mushroom barley salad! This hearty salad is packed with flavor and nutrients, making it a perfect meal for any occasion. The earthy taste of mushrooms, the chewy texture of barley, and the freshness of vegetables come together to create a salad that is both satisfying and refreshing. This recipe also includes three delicious variations: a vegan version, a gluten-free version, and a protein-packed version with chicken or tofu. With so many options to choose from, there's sure to be a mushroom barley salad that everyone will love. From the classic combination of mushrooms, barley, and vegetables to the unique flavors of the vegan, gluten-free, and protein-packed versions, this salad is sure to be a hit at your next potluck or picnic. So gather your ingredients and get ready to make this delicious and versatile mushroom barley salad!

Here are our top 2 tried and tested recipes!

MUSHROOM BARLEY AND ROASTED ASPARAGUS SALAD

Mushroom Barley and Roasted Asparagus Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 2h

Yield 6 servings

Number Of Ingredients 13

Ingredients

3/4 cup pearl barley, rinsed
2 sprigs fresh thyme, plus 1 tablespoon minced leaves
3 stems fresh flat-leaf parsley, plus 1/3 cup chopped leaves
1 bay leaf
2 lemons, zest peeled in large strips
10 ounces button mushrooms, trimmed and thinly sliced (about 4 cups)
1/3 cup freshly squeezed lemon juice
2 teaspoons kosher salt
2 teaspoons Dijon mustard
Freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more for cooking the asparagus
1/2 medium shallot, minced
2 bunches medium asparagus, woody stems trimmed (about 2 pounds)

Steps:

Put the barley in a medium pot with water to cover by a few inches and salt it generously. Tie the thyme sprigs, parsley stems, and bay leaf together with a piece of kitchen twine and add to the pot, along with the lemon peel. Simmer, stirring occasionally, until tender, about 30 minutes. Drain and remove the herbs and lemon.
Meanwhile, toss the mushrooms with 2 tablespoons of the lemon juice and 1/2 teaspoon of the salt in a large bowl. Whisk the remaining lemon juice with the mustard, remaining salt, and pepper, to taste, in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Add the shallots.
Toss the mushrooms, barley, and the dressing together. Stir in the chopped herbs. Set aside at room temperature for about 1 hour for the flavors to come together.
Preheat the oven to 450 degrees F. Spread the spears in a single layer in a shallow baking pan, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
Spread the roasted asparagus on a serving platter. Spoon the barley salad on top and serve.
Per Serving: Calories: 258; Total Fat: 14 grams; Saturated Fat: 2 grams; Protein: 7 grams; Total carbohydrates: 29 grams; Sugar: 4 grams; Fiber: 8 grams; Cholesterol: 0 milligrams; Sodium: 689 milligrams

MUSHROOM BARLEY SALAD

Mushroom Barley Salad image

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 40m

Number Of Ingredients 12

Ingredients

1/2 cup extra-virgin olive oil, divided
1 1/4 pounds mixed mushrooms, trimmed and sliced if necessary
Coarse salt and freshly ground pepper
1 shallot, minced
3 tablespoons sherry vinegar, divided
1/2 cup creme fraiche
3 tablespoons chopped fresh chives
3 teaspoons fresh thyme leaves
2 small heads Bibb lettuce, separated, leaves quartered if large
1 1/2 cups cooked barley (from 1/2 cup uncooked)
1/2 cup toasted chopped hazelnuts
1/2 cup fresh flat-leaf parsley leaves

Steps:

Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook half the mushrooms with 1/2 teaspoon salt, stirring occasionally, until deep golden, about 5 minutes, and transfer to a bowl. Repeat with 1 tablespoon oil, remaining mushrooms, and 1/2 teaspoon salt. Cook shallot in 1 tablespoon oil over low heat until softened. Add 2 tablespoons vinegar and simmer until reduced by half.
Remove from heat; whisk in creme fraiche and remaining tablespoon vinegar. Whisk in remaining 5 tablespoons oil until combined. Add chives and thyme, and season with salt and pepper; let cool. Combine lettuce, barley, mushrooms, nuts, and parsley. Add dressing, tossing to coat. Season with salt and pepper.

Tips:

Use a variety of mushrooms: This will give your salad a more complex flavor and texture. Some good options include cremini, shiitake, oyster, and portobello mushrooms.
Cook the mushrooms properly: Mushrooms should be cooked until they are tender but not mushy. The best way to do this is to sauté them in a little bit of olive oil or butter over medium heat.
Use a flavorful dressing: The dressing is what will really bring your salad to life. A good option is a vinaigrette made with olive oil, vinegar, Dijon mustard, and herbs.
Add some crunch: To add some extra texture and crunch to your salad, try adding some chopped nuts, seeds, or croutons.
Serve immediately: Mushroom barley salad is best served fresh, so make it just before you're ready to eat it.

Conclusion:

Mushroom barley salad is a delicious and healthy dish that is perfect for any occasion. It's easy to make and can be customized to your liking. So next time you're looking for a new salad recipe to try, give this one a try!