Name: Roasted Mushroom Barley Salad with Fried Sage
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3 cups cooked barley*; 3 cups assorted mushrooms; ½ cup garlic cloves; 2 tablespoons extra virgin olive oil (divided); Kosher salt; Freshly cracked black pepper; 2 tablespoons balsamic vinegar; 1 tablespoon honey; Fried sage leaves (for garnish)

Roasted Mushroom Barley Salad with Fried Sage

You can use any grain in this salad, but we love the chewy barley with mushrooms and fried sage for good measure.

Roasted Mushroom Barley Salad with Fried Sage

Prep Time 15

Cook Time 20

Total Time 35

Print Recipe Pin Recipe

Servings

Ingredients

3 cups cooked barley*
3 cups assorted mushrooms
½ cup garlic cloves
2 tablespoons extra virgin olive oil divided
Kosher salt
Freshly cracked black pepper
2 tablespoons balsamic vinegar
1 tablespoon honey
Fried sage leaves for garnish

Instructions

Preheat oven to 375°F. Line a sheet pan with parchment paper.
Place prepared barley in a large bowl.
Toss mushrooms and garlic with 2 tablespoons evoo, salt and pepper on sheet pan. Roast for 20 minutes.
Remove from oven and toss mushrooms with barley, balsamic and honey.
Garnish with fried sage leaves.
Fried sage leaves: Heat ¼ cup extra virgin olive oil in a small pot on medium-high heat. Once oil is hot, fry sage until crispy, three minutes. Drain on paper towels, sprinkle with kosher salt.
*Cook Barley: Bring 3 cups water and 1 cup barley to a boil. Simmer for 40-50 minutes, until barley is cooked to your liking. Drain and spread over a sheet pan. Drizzle 1 tablespoon evoo over barley and mix. Store in covered container in the fridge for about 3 days.