Warm Barley and Mushroom Salad Over Portobellos

Name: Warm Barley and Mushroom Salad Over Portobellos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 3/4 cup medium pearl barley; 1 3/4 cups chicken broth; 2 large shallots, peeled and minced; 8 cups mixed wild mushrooms, like portobellos and shiitakes, cut into large cubes; 2 teaspoons chopped fresh sage; 1 tablespoon chopped fresh rosemary; 1 1/2 teaspoons salt, plus more to taste; Freshly ground pepper to taste; 4 large portobello mushrooms; 1 tablespoon chopped Italian parsley

Servings: persons

3 cups water
3/4 cup medium pearl barley
1 3/4 cups chicken broth
2 large shallots, peeled and minced
8 cups mixed wild mushrooms, like portobellos and shiitakes, cut into large cubes
2 teaspoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
4 large portobello mushrooms
1 tablespoon chopped Italian parsley

1
Bring the water to a boil in a medium-size saucepan.
2
Stir in the barley, lower the heat, cover and simmer until tender, about 50 minutes.
3
Meanwhile, heat 1/4 cup broth in a large skillet over medium heat until it simmers.
4
Add the shallots and stir until most of the liquid has evaporated, about 2 minutes.
5
Add the mushroom cubes and 1/4 cup of broth.
6
Cook, stirring often, for 5 minutes.
7
Pour in 1 cup of broth and stir, scraping the bottom of the skillet.
8
Bring to a boil.
9
Reduce heat and simmer until the liquid is reduced to a sauce consistency, about 15 minutes.
10
Stir in the sage, rosemary, salt and pepper.
11
Stir in the barley.
12
Keep warm.
13
Preheat the broiler.
14
Brush both sides of the portobellos with the remaining 1/4 cup chicken broth.
15
Season the underside lightly with salt and pepper to taste.
16
Broil until softened, about 2 minutes per side.
17
Place 1 mushroom on each of 4 plates and spoon the barley mixture over them.
18
Garnish with parsley and serve immediately.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups water, 3/4 cup medium pearl barley, 1 3/4 cups chicken broth, 2 large shallots, peeled and minced, and more.

Yes, Warm Barley and Mushroom Salad Over Portobellos falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!