The Olive Bin

Warm Barley & Carmelized Mushroom Salad

In a medium saucepan of boiling water, cook the barley until tender, about 30 minutes. Drain and transfer to a large bowl. In a large bowl, heat 2 T olive oil. Add 1/3 of the mushrooms and cook over high heat, stirring until golden brown, about 5 minutes. Transfer to a large bowl. Repeat in 2 more batches with 4 T of the oil and remaining mushrooms. Add sage, lemon juice, and remaining oil to the bowl. Season with salt and pepper. Toss to coat.
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Ingredients

2 C pearled barley (5 C cooked)

1/ 3 C + 2 T of The Olive Bin's Wild Mushroom and Sage Olive Oil

2 lb mixed mushrooms, stemmed and cut into bite-sized pieces

2 tsp chopped sage

1/4 C fresh lemon juice

Salt and pepper to taste

Directions

  1. In a medium saucepan of boiling water, cook the barley until tender, about 30 minutes. Drain and transfer to a large bowl.
  2.  In a large bowl, heat 2 T olive oil. Add 1/3 of the mushrooms and cook over high heat, stirring until golden brown, about 5 minutes. Transfer to a large bowl. Repeat in 2 more batches with 4 T of the oil and remaining mushrooms.
  3. Add sage, lemon juice, and remaining oil to the bowl. Season with salt and pepper. Toss to coat.

Associated Products

Wild Mushroom & Sage Olive Oil
Wild Mushroom & Sage Olive Oil
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