This warm mushroom barley salad is a wholesome, hearty dish that balances earthy mushrooms with fresh herbs and a zesty dressing.
Packed with plant-based protein, fiber-rich barley, and healthy fats from olive oil, it’s a nourishing meal that’s both satisfying and light.
Naturally low in saturated fat and versatile enough for meal prep, this recipe makes an excellent choice for everyday cooking—quick, comforting, and full of Mediterranean-inspired flavors.
Mushroom Barley Salad
Equipment
- 1 Large Pot (for cooking barley)
- 1 Colander (for draining barley)
- 1 Large Serving Bowl
- 1 Heavy-Bottomed Pan or Cast-Iron Skillet
- 1 Small mixing bowl (for dressing)
- 1 Whisk or Fork (for mixing dressing)
- 1 Wooden Spoon or Spatula (for stirring mushrooms)
- 1 Sharp Knife (for chopping herbs and mushrooms)
- 1 cutting board
Ingredients
For the Salad
- 200 g 1 cup pearl barley, uncooked
- 500 g mixed mushrooms Shimeji, King Trumpet, Shiitake, Cremini, or Oyster
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 sprigs fresh thyme
- Sea salt to taste
- Freshly ground black pepper to taste
- ½ –⅔ cup mixed fresh herbs marjoram, tarragon, chives, parsley, chopped
For the Dressing
- 1 tablespoon unseasoned rice vinegar Japanese style
- Juice of ½ fresh lemon
- ½ teaspoon lemon zest from organic lemon
- 1 garlic clove finely minced
- 1 teaspoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- Lemon wedges or slices for serving (optional)
Instructions
- Cook the barley: Place the pearl barley in a large pot and cover it with three times its volume of water. Bring to a gentle boil, then reduce the heat and simmer for about 30 minutes, or until the grains are tender but still slightly chewy. Once cooked, take the pot off the heat and let the barley rest for 10–15 minutes. If any liquid remains, drain it using a colander or by carefully tilting the pot with the lid held in place. Transfer the barley to a large serving bowl to cool slightly.
- Prepare the mushrooms: While the barley cooks, clean and slice the mushrooms. If using smaller varieties, you can keep them whole or simply break them apart for a rustic texture.
- Sauté the mushrooms: Heat a large heavy-bottomed pan or cast-iron skillet over medium heat. Add the olive oil and butter, allowing the butter to melt and combine with the oil. Stir in the mushrooms along with the thyme sprigs, seasoning generously with freshly ground black pepper. Turn up the heat to high and cook the mushrooms for about 8–10 minutes, stirring often, until their liquid has completely evaporated and they are golden brown. Remove from the heat, sprinkle with a little salt, and set aside.
- Make the dressing: In a small mixing bowl, whisk together the rice vinegar, lemon juice, lemon zest, minced garlic, and Dijon mustard. Slowly drizzle in the olive oil while whisking until the dressing is smooth and emulsified. Taste and adjust seasoning with salt and pepper if needed.
- Assemble the salad: Add the chopped fresh herbs to the bowl of cooked barley and pour the dressing over top. Toss gently until the grains are evenly coated. Add the sautéed mushrooms and fold them in carefully so the herbs and grains are well combined. Taste once more and adjust the seasoning if necessary.
- Serve and enjoy: Transfer the salad to individual plates or a large serving dish. Serve warm, with fresh lemon wedges or slices on the side for a bright finishing touch. This dish makes a satisfying vegetarian main course or a flavorful side for any Mediterranean-inspired meal.
Notes
- Pearl barley provides fiber and plant-based protein, making this dish filling and wholesome.
- A mix of mushrooms adds depth—combine different varieties for best flavor.
- Cooking mushrooms on high heat helps achieve a golden, caramelized finish.
- Fresh herbs brighten the earthy flavors, so use a generous amount.
- The lemon-mustard dressing ties everything together with a zesty touch.
- This recipe works as both a main course or a hearty side.
- Best served warm but also tasty at room temperature.
- Easily adaptable—swap barley with farro, quinoa, or brown rice.
- Suitable for vegetarian and vegan diets.
- Meal-prep friendly and keeps well for a couple of days.
Chef’s Secrets for Perfect Results
The key to making this salad stand out is in the mushroom preparation.
Mushrooms naturally release water when cooked, so giving them enough space in the pan and turning up the heat ensures they become golden and flavorful instead of soggy.
Using a variety of mushrooms—like shiitake, cremini, and oyster—adds layers of flavor and texture.
Another chef’s trick is to let the barley rest after cooking; this helps the grains firm up slightly and absorb the dressing more evenly.
Finally, don’t hold back on the herbs—this salad is meant to feel fresh and aromatic, so use plenty.
Serving Suggestions and Pairing Ideas
This warm mushroom barley salad is satisfying on its own, but it also pairs beautifully with other dishes.
Serve it as a main with a simple green salad or roasted seasonal vegetables on the side for a complete vegetarian meal.
For added protein, it works well with grilled chicken, baked fish, or roasted chickpeas for a vegan boost.
If you’re preparing a larger spread, this dish complements Mediterranean-style plates like hummus, roasted eggplant, or a yogurt dip.
It’s also excellent as part of a lunchbox, since it holds up well without getting soggy.
Storage Tips for Freshness
Leftovers keep well and are easy to store. Transfer the cooled salad into an airtight container and refrigerate for up to 3 days.
The flavors tend to deepen as the barley absorbs more of the dressing, making it even tastier the next day.
If you prefer to serve it warm, reheat gently on the stovetop with a splash of water or olive oil to loosen the grains.
Avoid freezing, as the texture of both barley and mushrooms changes significantly after thawing.
Frequently Asked Questions
1. Can I make this recipe vegan?
Yes! Simply replace the butter with an additional tablespoon of olive oil, and the dish will remain 100% vegan without losing flavor or richness.
2. What can I use instead of pearl barley?
If you don’t have pearl barley, farro, quinoa, or brown rice make excellent alternatives.
Each grain will slightly change the texture but still keep the dish hearty and wholesome.
3. How do I prevent mushrooms from becoming watery?
The trick is to cook them over high heat and avoid overcrowding the pan.
Stir occasionally but give them time to release moisture and brown properly.
4. Can this salad be made ahead of time?
Absolutely. You can prepare the barley and mushrooms in advance, then toss everything with the herbs and dressing just before serving.
This makes it meal-prep friendly and ideal for gatherings.
5. Is this dish gluten-free?
Barley contains gluten, so it isn’t suitable for a gluten-free diet.
To make it gluten-free, replace barley with quinoa or buckwheat, both of which pair wonderfully with mushrooms and herbs.
