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Barley and Mushroom Salad

Barley and Mushroom Salad
  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • Vinaigrette
  • 1 Tablespoon white wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon brown mustard
  • 3 tablespoons olive oil
  • Salt and pepper
  • 1/2 red onion
  • 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 For Vinaigrette: Whisk together vinegar, honey and mustard. Slowly add oil while whisking, until emulsified. Add salt and pepper to taste.

2 Preheat oven to 350°F. Peel onion half and coat with oil. Place on baking sheet and roast until tender, about 30 minutes. Chop coarsely.

3 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.

4 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.

Source: Photo and Recipe Courtesy of Mushroom Council and