Wild Mushroom Salad with Barley and Smoked Bacon

Name: Wild Mushroom Salad with Barley and Smoked Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces butter; 2 diced shallots; 1 clove minced garlic; 1 cup barley; 3 cups mushroom stock, hot; 2 fresh bay leaves; 2 pounds shiitake mushrooms, de-stemmed and sliced; 1 pound endive; 1 pound smoked bacon; 3 ounces red wine vinegar; 3 tablespoons chopped flat leaf parsley; Salt and pepper, to taste

Servings: persons

4 ounces butter
2 diced shallots
1 clove minced garlic
1 cup barley
3 cups mushroom stock, hot
2 fresh bay leaves
2 pounds shiitake mushrooms, de-stemmed and sliced
1 pound endive
1 pound smoked bacon
3 ounces red wine vinegar
3 tablespoons chopped flat leaf parsley
Salt and pepper, to taste

1
Melt butter in a large saucepan.
2
Add shallots and garlic and cook until translucent.
3
Add barley and stir well.
4
Add hot mushroom stock and bay leaves and simmer for 20 minutes or until liquid has been absorbed and barley is tender.
5
Let cool and set aside.
6
Slice mushrooms and endive and set aside.
7
Dice bacon and place in large saute pan cooking over medium heat until crisp.
8
Pour off half of fat.
9
Deglaze pan with red wine vinegar and add mushrooms and endive and cook until tender.
10
Remove from heat and add parsley.
11
Check your seasoning and then toss with barley.
12
Serve in a large bowl.

915

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 12 ingredients. The key ingredients include: 4 ounces butter, 2 diced shallots, 1 clove minced garlic, 1 cup barley, and more.

Yes, Wild Mushroom Salad with Barley and Smoked Bacon 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!

Wild Mushroom Salad with Barley and Smoked Bacon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions