Barley and Mushroom Salad

  • Yield 8 servings

Mushrooms make this salad hearty and earthy, while the vinaigrette gives it lots of pizzaz.


1 tablespoon white wine vinegar
1 teaspoon honey
1 teaspoon brown mustard
3 tablespoons olive oil
Salt and pepper
1/2 red onion
1 teaspoon olive oil
2 2/3 cups vegetable broth
2/3 cup pearl barley
4 ounces raw shiitake mushrooms, sliced
1/2 cup chopped fresh parsley
1 teaspoon salt


  1. To prepare vinaigrette: Whisk together vinegar, honey and mustard. Slowly add oil while whisking, until emulsified. Add salt and pepper to taste.
  2. To prepare salad: Preheat oven to 350F.
  3. Peel onion half and coat with oil. Place on baking sheet and roast until tender, about 30 minutes. Chop coarsely.
  4. 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; spread barley on a baking sheet to cool.
  5. In a sauté pan over medium heat, cook mushrooms with 1 tablespoon of oil until tender. Mix sautéed mushrooms into cooled barley, along with onion, parsley, salt and Vinaigrette. Adjust seasoning as desired.
Recipe by Chef Martin Breslin, Harvard University Dining Services, courtesy of the Mushroom Council’s Mushroom Channel



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