Search
Close this search box.

Barley and Mushroom Salad Recipe

Rainy springtime weather creates the perfect breeding ground for earthy, hearty mushrooms.

Whether you pick up a package from the farmers market or grocery store, use them to recreate these healthy recipes from local and national retailers.

Barley and Mushroom Salad

0.0 from 0 votes
Recipe by Nutrition WorldCourse: SaladCuisine: American
Servings

8

servings

    Fiber-rich barley, instead of lettuce, is the base for this salad that combines the mellow flavor of roasted red onion with hearty shiitake mushrooms.

    Ingredients

    • 1 Tbsp.

      white wine vinegar

    • 1 tsp.

      honey

    • 1 tsp.

      brown mustard

    • 3 Tbsp.

      olive oil

    • Salt and pepper

    • ½

      red onion

    • olive oil

    • 2 2/3 cups

      vegetable broth

    • 2/3 cup

      pearl barley

    • 4 oz.

      raw shiitake mushrooms, sliced

    • ½ cup

      chopped fresh parsley

    • 1 tsp.

      salt

    Directions

    • For vinaigrette, whisk together vinegar, honey, and mustard. Slowly add oil while whisking, until emulsified. Add salt and pepper to taste. 

    • Preheat oven to 350°. 

    • Peel onion half and coat with oil. Place on baking sheet and roast until tender, about 30 minutes. Chop coarsely. 

    • In a medium pot, bring broth to a boil and add barley. Reduce heat and simmer, covered, until barley is tender (35 to 40 minutes). Drain any excess liquid and spread barley on a baking sheet to cool. 

    • In a sauté pan over medium heat, cook mushrooms with one tablespoon of oil until tender. Mix sautéed mushrooms into cooled barley, along with onion, parsley, salt, and vinaigrette. Adjust seasoning as desired.

    Nutrition Facts (per serving):

    • Calories—207 | Total Fat—7g | Saturated Fat —1g | Cholesterol —1mg | Sodium—848mg | Carbohydrate—34g | Dietary Fiber —6g | Protein—5g

    Facts about Mushrooms

    How to Clean:

    Before you cook or store your ’shrooms, you’ll want to get them nice and clean. Dampen a cloth or paper towel and then wipe each mushroom clean. If they’re super dirty, give them a light rinse before gently patting them dry with paper towels. Be sure not to soak mushrooms, as they will become soggy.

    Storing Wisdom:

    If you buy mushrooms pre-packaged, they’re safe to stay in the package until it’s time to clean and cook them. If they’re not pre-packaged, store them in a paper bag or a damp cloth bag and place them in the refrigerator. Both options will allow them to breathe and stay firm until you’re ready to cook them.

    Get access to the next issue before it hits the stands!