Target: 6 × 4 inches · landscape

Warm Mushroom and Barley Salad with Tarragon

55 min · 4 side servings

Ingredients

□ 1 cup pearled barley, rinsed

□ 3 cups low-sodium vegetable broth

□ 1/2 tsp kosher salt, divided

□ 1 lb cremini mushrooms, wiped clean and quartered

□ 3 tbsp extra-virgin olive oil, divided

□ 1 medium shallot, finely chopped

□ 1 small garlic clove, minced

□ 1/4 cup dry sherry

□ 1 tbsp sherry vinegar

□ 1 tsp Dijon mustard

□ 1/4 tsp freshly ground black pepper

□ 2 tbsp chopped fresh tarragon leaves

1. Rinse barley; simmer in vegetable broth with salt until tender but intact, then drain any excess broth.

2. Quarter mushrooms and brown them in uncrowded batches in olive oil, salting as the final batch finishes.

3. Soften shallot and garlic, reduce with dry sherry, then whisk sherry vinegar, Dijon, oil, and pepper.

4. Fold warm barley and mushrooms with the pan juices, dressing, and tarragon; rest briefly and serve warm.

Cook’s note: Give the mushrooms space in the skillet so their cut sides brown instead of steaming.