September is always a busy month! It is a month full of celebrations in our family with four birthdays and three anniversaries. On a national scale, there are two days of remembrance (Labor Day and 9/11) and Rosh Hashanah, the Jewish New Year.
And for foodies, it is National Honey Month, National Mushroom Month, and Bourbon Heritage Month. This post will pay tribute to mushrooms. We are a mushroom loving family and use them in so many different dishes that they are a staple in our kitchen. To help supply our fungi habit, the kids started gifting Eric with kits to grow different varieties of mushrooms. Currently, there is a batch of oyster mushrooms growing by a window that receives indirect light.
This recipe can be made with a variety of mushrooms or mixed mushrooms. I prefer baby bellas and Eric prefers oyster mushrooms. Our addition of lemon zest, added to the mushrooms as they cook, boosts the depth of flavor and adds an additional brightness to the mushrooms and to the dish. While this dish is vegan and vegetarian, barley, (along with wheat and rye) is a grain that contains gluten and therefore, it is not a gluten-free item.
Barley & Caramelized Mushroom Salad
Barley and Caramelized Mushroom Salad (adapted from foodandwine.com) Total Time Required: 1 hour, Prep Time: 30 minutes, Serves: 4 – 5
Ingredients:
- 1 cup pearled barley (2-1/2 cups cooked)
- 2 quarts vegetable stock
- 5 tablespoons extra-virgin olive oil, divided
- 1 pound mixed mushrooms, stemmed and cut into bite-size pieces
- 1 teaspoon chopped sage
- zest of 1/2 lemon
- 2 tablespoons fresh lemon juice
- kosher salt & freshly ground black pepper
- additional chopped sage leaves for garnish
Directions:
In a medium saucepan, cook the barley according to the package directions, replacing the water with the vegetable stock. Drain the barley and transfer it to a large bowl.
Cook the barley in vegetable stock.
In a large skillet, heat 1 tablespoon of the olive oil. Add one-third of the mushrooms and cook them over high heat, stirring, until golden brown, about 5 minutes. Transfer them to the large bowl with the barley.
Cook the mushrooms.
Repeat, cooking the mushrooms in 2 more batches with 1 more tablespoon of the oil for each batch, adding the sage and lemon zest to the last batch of mushrooms to be cooked.
Add the lemon zest and chopped sage to the mushrooms.
Add the lemon juice and the remaining 2 tablespoons of oil to the bowl of barley and mushrooms. Season with salt and pepper and toss to coat. Garnish with the additional chopped sage leaves and serve warm or at room temperature.
Serve warm or at room temperature.
A variety of mushrooms work well in this Mushroom Month offering! ~Linda
Barley and Caramelized Mushroom Salad (adapted from foodandwine.com) Total Time Required: 1 hour, Prep Time: 30 minutes, Serves: 4 – 5
Ingredients:
- 1 cup pearled barley (2-1/2 cups cooked)
- 2 quarts vegetable stock
- 5 tablespoons extra-virgin olive oil, divided
- 1 pound mixed mushrooms, stemmed and cut into bite-size pieces
- 1 teaspoon chopped sage
- zest of 1/2 lemon
- 2 tablespoons fresh lemon juice
- kosher salt & freshly ground black pepper
- additional chopped sage leaves for garnish
Directions:
In a medium saucepan, cook the barley according to the package directions, replacing the water with the vegetable stock. Drain the barley and transfer it to a large bowl.
In a large skillet, heat 1 tablespoon of the olive oil. Add one-third of the mushrooms and cook them over high heat, stirring, until golden brown, about 5 minutes. Transfer them to the large bowl with the barley. Repeat, cooking the mushrooms in 2 more batches with 1 more tablespoon of the oil for each batch, adding the sage and lemon zest to the last batch of mushrooms to be cooked. Add the lemon juice and the remaining 2 tablespoons of oil to the bowl of barley and mushrooms. Season with salt and pepper and toss to coat. Garnish with the additional chopped sage leaves and serve warm or at room temperature.