Mushroom Barley Salad

Photo: Linda Pugliese
Prep Time:
40 mins
Total Time:
40 mins


  • ½ cup extra-virgin olive oil, divided

  • 1 ¼ pounds mixed mushrooms, trimmed and sliced if necessary

  • Coarse salt and freshly ground pepper

  • 1 shallot, minced

  • 3 tablespoons sherry vinegar, divided

  • ½ cup creme fraiche

  • 3 tablespoons chopped fresh chives

  • 3 teaspoons fresh thyme leaves

  • 2 small heads Bibb lettuce, separated, leaves quartered if large

  • 1 ½ cups cooked barley (from ½ cup uncooked)

  • ½ cup toasted chopped hazelnuts

  • ½ cup fresh flat-leaf parsley leaves


  1. 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.

  2. 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.

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