Warm Mushroom and Barley Salad with Tarragon

Tender, chewy barley is folded with deeply browned mushrooms, shallot, and fresh tarragon, then finished with a light sherry-vinegar dressing for a savory warm salad.

55 min

4 side servings

Warm barley and deeply browned mushrooms are tossed with fresh tarragon in a shallow bowl.

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

Equipment

Fine-mesh strainer · Saucepan with lid · Wide skillet · Small bowl · Wooden spoon

Brown, do not steam

Use a wide skillet and leave space around mushroom pieces; if crowded, cook smaller batches so moisture can evaporate.

Serve warm

The salad is ready when the grains are glossy and distinct, with tarragon and mushroom pieces distributed through each scoop.

Cook the barley

01. Rinse the barley in cool water to wash away loose starch before simmering.

02. Simmer barley in vegetable broth with 1/4 tsp salt until tender but intact; drain any excess broth so the salad will not turn soupy.

Brown and deglaze

03. Wipe and quarter the mushrooms, then heat a wide skillet until hot enough to sizzle a test piece.

04. Brown the mushrooms in uncrowded batches with olive oil, leaving each batch undisturbed until the cut faces turn deeply golden.

05. Soften shallot and garlic in the skillet, then reduce the dry sherry while scraping up the browned bits.

Dress and serve

06. Whisk sherry vinegar and Dijon, then emulsify with olive oil and black pepper.

07. Fold the warm barley and browned mushrooms with the pan juices, dressing, and tarragon until glossy.

08. Rest off heat so the grains absorb the dressing, then serve while warm.