Herby Microgreen Barley Salad with Butter Browned Mushrooms & Shallots

January 20, 2021 1 Comment

Herby Microgreen Barley Salad with Butter Browned Mushrooms & Shallots

Recipe: Herby Microgreen Barley Salad with Browned Buttered Mushrooms & Shallots

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time:  15 Minutes

Cook Time:   1 hour 20 Minutes 

Makes: 4-6 Servings

Browned buttered mushrooms and shallots....the texture of barley…fresh cilantro, parsley and microgreens....a splash of lemon juice. All I have to say is give this dish a try and you won’t regret it!

Ingredients: 

1 cup hulled, hull-less, or pearl barley

Kosher salt

5 shallots, thinly sliced into rings

⅓ cup olive oil

8 ounces mushrooms (such as maitake, chanterelle, and/or oyster), torn or cut into large pieces

3 sprigs thyme

2 garlic clove, crushed

3 tablespoons of vegan butter or regular butter

2 cup chopped fresh cilantro

2 cup chopped fresh parsley

2 cup chopped microgreens (I chose Broccoli)

2 tablespoons fresh lemon juice

Salt and Pepper to taste

Your favorite Hamama Microgreens for Garnish 

Instructions:

  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.
  2. Meanwhile, cook shallots in olive oil in a small saucepan over medium-high heat, stirring occasionally to keep shallots from burning, until golden brown, 5–7 minutes. Transfer shallots to paper towels to drain; season with salt. Let cool. Set shallots aside.
  3. Heat olive oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in a skillet and cook until undersides are golden brown, about 3 minutes. Season mushrooms with salt and pepper, toss, and continue to cook until golden brown all over, about 5 minutes longer.
  4. Reduce heat to medium and add thyme sprigs, garlic, and butter to the skillet. Cook until butter smells nutty. Using a slotted spoon, transfer mushrooms to a small bowl, leaving thyme behind.
  5.  Toss cooled barley, cilantro, parsley, microgreens, lemon juice, shallots and mushrooms in a large bowl to combine; season with salt and pepper. 
  6. Just before serving, top with more microgreens if you choose and enjoy! 

Make this recipe today!



1 Response

Ann
Ann

February 25, 2021

That looks delicious! Thank you!

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