Warm Mushroom and Barley Salad with Lemon Vinaigrette
Nov 3
5 min read
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This warm mushroom and barley salad combines tender barley, sautéed mixed mushrooms, and fresh herbs, tossed with a bright lemon vinaigrette. The earthy flavors, paired with a tangy citrus kick and wilted greens, make it a hearty vegetarian main or side dish. Serve warm or at room temperature for a nourishing, fiber-rich meal that's simple to prepare and full of depth.
This warm mushroom and barley salad is a hearty and wholesome dish that balances earthy flavors with bright citrus notes. Nutty barley is simmered until tender and paired with a medley of sautéed mushrooms—such as cremini, shiitake, and button—for deep umami. Fresh herbs like parsley add vibrancy, while baby spinach wilts gently from the residual heat. A simple lemon vinaigrette, made from olive oil, lemon juice, Dijon mustard, and honey, ties the ingredients together with a tangy kick. This salad serves as a comforting main course or a substantial side, perfect for weeknight dinners or as a make-ahead lunch. The contrasting textures of chewy barley, tender mushrooms, and soft greens create a nourishing and satisfying combination. Serve warm or at room temperature for best flavor. This dish is naturally vegetarian, rich in fiber, full of complex flavors, and easily adaptable with your favorite greens or mushrooms.
Ingredients
- pearled barley — 1 cup (uncooked)
- olive oil — 3 tablespoons
- mixed mushrooms (cremini, shiitake, button), sliced — 400 grams
- garlic cloves, minced — 2
- baby spinach — 2 cups
- fresh parsley, chopped — 2 tablespoons
- lemon juice — 2 tablespoons
- Dijon mustard — 1 teaspoon
- honey — 1 teaspoon
- salt and pepper — to taste
Directions
1. Cook the barley: Rinse barley under cold water and add to a saucepan with 3 cups water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 25-30 minutes until tender. Drain any excess water.
2. Prepare mushrooms: While barley cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until golden and soft (about 8 minutes). Add garlic and cook for 1 minute.
3. Combine greens: Stir in the baby spinach and cook until just wilted, then remove pan from heat.
4. Mix vinaigrette: In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
5. Assemble salad: In a large bowl, toss the cooked barley, sautéed mushrooms and spinach, chopped parsley, and lemon vinaigrette. Adjust seasoning if needed.
6. Serve: Dish up the salad while warm or at room temperature, optionally garnished with more fresh herbs.