Herby Barley Salad With Butter-Basted Mushrooms

Ingredients

• •1 cup hulled, hull-less, or pearl barley
• •1 tsp Kosher salt
• •2 whole shallots
• •⅓ cup vegetable oil
• •2 tablespoons olive oil
• •8 oz mushrooms
• •¼ tsp black pepper
• •2 sprigs thyme
• •1 clove garlic
• •3 tablespoons unsalted butter
• •1 cup fresh cilantro
• •1 cup fresh parsley
• •2 tablespoons lemon juice
• •1½ ounces Parmesan
• •shaved
• •plus more for serving

Cooking Instructions

1. 1.

   Cook barley in a medium pot of boiling salted water until tender, 50-60 minutes for hulled or hull-less, 20-30 minutes for pearl. Drain; spread out on a baking sheet and let cool.

   60 min

2. 2.

   Meanwhile, cook shallots in vegetable oil in a small saucepan over medium-high heat, swirling pan occasionally to keep shallots from burning, until golden brown, 5-7 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt. Let cool. Set shallot cooking oil aside.

   7 min

3. 3.

   Heat olive oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 3 minutes. Season mushrooms with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes longer.

   8 min

4. 4.

   Reduce heat to medium and add thyme sprigs, garlic, and butter to skillet. Tip skillet toward you so butter pools at edge and use a spoon to baste mushrooms with foaming butter; cook until butter smells nutty. Using a slotted spoon, transfer mushrooms to a small bowl, leaving thyme and garlic behind.

   5 min

5. 5.

   Toss cooled barley, cilantro, parsley, lemon juice, 1 1/2 oz. Parmesan, and 2 Tbsp. reserved shallot oil in a large bowl to combine; season with salt and pepper. Add mushrooms; toss again to combine.

   5 min

6. 6.

   Just before serving, top with fried shallots and more shaved Parmesan.

   2 min

7. 7.

   Barley can be cooked 1 day ahead. Let cool; store airtight and chill. Dish can be made 3 hours ahead; store tightly wrapped at room temperature.