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Roasted Mushroom Barley Salad with Fried Sage

Roasted Mushroom Barley Salad with Fried Sage

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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Servings

6 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.