MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Herby Barley Salad With Butter Basted Mushrooms
 Categories: Grains, Herbs, Vegetables, Cheese
      Yield: 8 Servings
 
      1 c  Barley;
           - hulled, hull-less, or
           - pearl
           Salt
           Pepper; fresh ground
      2    Shallots;
           - thin sliced into rings
    1/3 c  Oil
      2 tb Olive oil
      8 oz Mushrooms; in large pieces
      2    Sprigs thyme
      1 cl Garlic; crushed
      3 tb Unsalted butter
      1 c  Fresh cilantro; chopped
      1 c  Fresh parsley; chopped
      2 tb Fresh lemon juice
  1 1/2 oz Parmesan;
           - shaved, more for serving
 
  Cook barley in a medium pot of boiling salted water until tender,
  50 to 60 minutes for hulled or hull-less, 20 to 30 minutes for
  pearl. Drain; spread out on a baking sheet and let cool.
  
  Meanwhile, cook shallots in vegetable oil in a small saucepan over
  medium-high heat, swirling pan occasionally to keep shallots from
  burning, until golden brown, 5 to 7 minutes. Using a slotted spoon,
  transfer shallots to paper towels to drain; season with salt. Let
  cool. Set shallot cooking oil aside.
  
  Heat olive oil in a large skillet over medium-high until just
  beginning to smoke. Arrange mushrooms in skillet in a single layer
  and cook, undisturbed, until undersides are golden brown, about
  3 minutes. Season mushrooms with salt & pepper, toss, and continue
  to cook, tossing often and reducing heat as needed to avoid
  scorching, until golden brown all over, about 5 minutes longer.
  
  Reduce heat to medium and add thyme sprigs, garlic, and butter to
  skillet. Tip skillet toward you so butter pools at edge and use a
  spoon to baste mushrooms with foaming butter; cook until butter
  smells nutty. Using a slotted spoon, transfer mushrooms to a small
  bowl, leaving thyme and garlic behind.
  
  Toss cooled barley, cilantro, parsley, lemon juice, 1-1/2 oz
  Parmesan, and 2 tb reserved shallot oil in a large bowl to combine;
  season with salt and pepper. Add mushrooms; toss again to combine.
  
  Just before serving, top with fried shallots and more shaved
  Parmesan.
  
  Do Ahead:

  Barley can be cooked 1 day ahead. Let cool; store airtight and
  chill. Dish can be made 3 hours ahead; store tightly wrapped at
  room temperature.
  
  Recipe by Chris Morocco
  
  Recipe FROM: Bon Appétit, Nov 2015
  
  Formatted by: Dave Drum, Nov 21, 2017
  
  Uncle Dirty Dave's Archives
 
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