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1
To make the confit: Stem and clean the mushrooms, leaving the caps whole, except the portobellos, which can be quartered.
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2
In a colander, combine the mushrooms and sprinkle generously with kosher salt and freshly ground black pepper.
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3
Set the colander aside in a bowl, for 30 minutes to 1 hour, stirring occasionally, allowing the mushrooms to release as much liquid as possible (do not reserve the liquid).
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4
Pat the mushrooms dry with a paper towel.
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5
Preheat oven to 225 degrees F.
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6
In a large baking dish, combine the mushrooms with the oil, garlic, bay leaves, thyme, rosemary, and black pepper.
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7
Cover with foil, and bake for 1 1/2 hours, until the mushrooms are very tender.
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8
Transfer the mushrooms to a strainer or colander set over a medium bowl to catch the oil.
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9
Remove and discard the bay leaves, thyme, and rosemary.
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10
Reserve 1/2 cup of the oil, and save the rest of the mushroom oil for other recipes.
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11
To make the salad: In a small bowl, combine the garlic, vinegar, mustard, salt, and season with salt and pepper, to taste.
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12
Gradually whisk in the 1/2 cup of reserved mushroom oil to make a creamy dressing.
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13
In a medium bowl combine the mushrooms, barley, radish, carrots, green onions, and parsley; lightly toss with a little of the dressing.
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14
Season with salt and pepper, to taste.
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15
In another medium bowl, toss the mesclun with a little of the dressing and season with salt and pepper, to taste.
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16
Reserve the remaining dressing for another use.
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17
To serve, divide the greens among 4 plates.
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18
Top with the mushroom salad and drizzle with truffle oil.
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19
Top with the carrot curls and serve immediately.
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20
With a Japanese-style rotary cutter cut the carrots into long curls.
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21
Pour the oil into a heavy-bottomed pot to a depth of 2 inches.
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22
Heat over medium-high until the oil registers 360 degrees on a deep-fry thermometer.
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23
In a medium bowl, toss the carrots with the instant flour to coat evenly, and shake off the excess.
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24
Fry the carrot curls, in batches if needed, until crisp and very lightly browned.
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25
Remove from the oil with a slotted spoon and drain on a paper towel-lined plate.
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26
Season with salt, to taste, and serve.
