Food & Cooking Recipes Salad Recipes Mushroom Barley Salad 3.6 (36) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Linda Pugliese Prep Time: 40 mins Total Time: 40 mins Servings: 6 Ingredients 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 Directions 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. Rate it Print