Herbed Barley Salad with Roasted Mushrooms and Thyme

Name: Herbed Barley Salad with Roasted Mushrooms and Thyme
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4 servings
Cuisine: European
Ingredients: 2 cups (320 g) pearl barley, cooked, cooked and cooled, or warm; 1 lb (450 g) mixed mushrooms (cremini, shiitake, oyster), cleaned, quartered if large, halved if small (about 1½ inches / 4 cm pieces); 3 tbsp (45 ml) extra-virgin olive oil; 3 cloves (9 g) garlic, minced; 1½ tbsp (4 g) fresh thyme leaves, fresh leaves stripped from stems; ½ tsp (3 g) sea salt; ¼ tsp (½ g) freshly ground black pepper; 3 tbsp (45 ml) fresh lemon juice; 3 tbsp (45 ml) extra-virgin olive oil; 1 tbsp (15 g) Dijon mustard; ½ tsp (2½ ml) maple syrup; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped, finely chopped, leaves only; 2 tbsp (10 g) fresh chives, thinly sliced; 3 oz (85 g) aged sharp cheddar, cut into ¼-inch (6 mm) cubes or finely shredded; 1 whole (120 g) lemon, zest only, finely grated (optional)

From the MyKitchenBank Kitchen

A hearty, earthy grain salad built on nutty pearl barley with deeply browned roasted mushrooms, fresh herbs, and a bright lemon vinaigrette. Aged cheddar adds a sharp, salty edge. Warm mushrooms toss into cooled barley while still releasing umami into the dressing. Ready in 30 minutes and excellent at room temperature or chilled.

Prep: 12 min
Cook: 18 min
Total: 30 min
Makes: 4 servings (about 1.5 cups each)

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Ingredients

4 servings

2 cups (320 g) pearl barley, cooked, cooked and cooled, or warm
1 lb (450 g) mixed mushrooms (cremini, shiitake, oyster), cleaned, quartered if large, halved if small (about 1½ inches / 4 cm pieces)
3 tbsp (45 ml) extra-virgin olive oil
3 cloves (9 g) garlic, minced
1½ tbsp (4 g) fresh thyme leaves, fresh leaves stripped from stems
½ tsp (3 g) sea salt
¼ tsp (0.5 g) freshly ground black pepper
3 tbsp (45 ml) fresh lemon juice
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 g) Dijon mustard
½ tsp (2.5 ml) maple syrup
¼ cup (15 g) fresh flat-leaf parsley, finely chopped, finely chopped, leaves only
2 tbsp (10 g) fresh chives, thinly sliced
3 oz (85 g) aged sharp cheddar, cut into ¼-inch (6 mm) cubes or finely shredded
1 whole (120 g) lemon, zest only, finely grated (optional)

Equipment (5)

Sheet pan (18×13 inches / 45×33 cm)
Small bowl for vinaigrette
Large mixing bowl
Knife and cutting board
Wooden spoon or silicone spatula

Steps

Before you start

Preheat oven to 425°F (220°C)
Use pre-cooked pearl barley (microwaveable packets or leftover cooked barley) to keep this recipe under 30 minutes, or cook fresh barley ahead
Have all vegetables and herbs prepped before you start roasting

1
Roast the mushroomsOven 425°F / 220°C
- Toss quartered mushrooms on the sheet pan with 3 tbsp (45 ml) olive oil, minced garlic, thyme leaves, salt, and pepper.
- Spread in a single layer.
- Roast at 425°F (220°C) for 15–18 minutes, stirring halfway through, until the mushrooms are deeply golden and releasing their liquid (liquid may reduce by half).
- The edges should be browned and crispy.
- Remove from the oven.
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Ready when: Mushrooms are golden and releasing their juices; edges are browned
Tip: Don't crowd the pan—if needed, use two smaller sheet pans. Crowding traps steam and prevents browning.
2
Prepare the vinaigrette
- While mushrooms roast, whisk together lemon juice, 3 tbsp (45 ml) olive oil, Dijon mustard, and maple syrup in a small bowl.
- Taste and adjust the balance—it should be bright, tangy, and slightly sweet.
- Set aside.
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Ready when: Vinaigrette is smooth and emulsified
Tip: Whisk the mustard and maple syrup into the oil and lemon juice thoroughly so the dressing doesn't separate.
3
Assemble the salad
- Place cooled barley in a large mixing bowl.
- Pour the warm roasted mushrooms and all their pan juices over the barley.
- Add the vinaigrette and toss gently but thoroughly, breaking up any clumped barley grains.
- The warm mushrooms will help the dressing coat the grains evenly.
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Ready when: Barley is evenly coated and mushrooms are distributed
Tip: If your barley was refrigerated, it can handle the warm mushrooms. Toss while the mushrooms release their umami into the dressing.
4
Finish with herbs and cheese
- Fold in most of the fresh parsley (reserve a small handful), the sliced chives, and the aged cheddar cubes.
- If using lemon zest, fold that in as well.
- Taste and adjust seasoning—add more salt, pepper, or a squeeze of fresh lemon juice if needed.
- Top with the reserved parsley and any remaining cheddar.
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Ready when: All components are mixed and herbs are evenly distributed
Tip: Don't fold the cheese in too aggressively or it will break apart. Keep some cubes whole for pleasant bites.

Good to know

Tips

For best flavor, use warm (not hot) roasted mushrooms—they blend their umami into the dressing while still releasing their juices. If mushrooms cool completely, you can warm them briefly in a small skillet over medium heat before tossing with barley.
Pearl barley is softer and more refined than hulled barley; it cooks faster and absorbs dressing more readily. Use it for a smoother texture in salads.
Mix the Dijon mustard directly into the lemon juice and oil; it acts as an emulsifier, keeping the dressing smooth rather than separated.
This salad is excellent served at room temperature as a side dish or chilled as a next-day lunch. If chilled, remove from the refrigerator 15 minutes before serving to allow the barley to warm slightly and regain flavor.

Make ahead

Barley can be cooked up to 2 days ahead and refrigerated. The roasted mushrooms can be prepared up to 4 hours ahead and held at room temperature; warm slightly before tossing with barley if preferred. The complete salad keeps in the fridge for up to 3 days, though it's best dressed no more than a few hours before serving.

Storage & reheating

Room temperature: up to 4 hours after assembly. Refrigerator: up to 3 days in an airtight container; toss again with a small splash of lemon juice and olive oil before serving to refresh the dressing. Freezer: not recommended—barley becomes mushy and the mushrooms lose texture.

Substitutions

pearl barley, cooked → Farro, spelt, or cooked wheat berries. Use the same quantity. These have a similar nutty flavor and chewier texture; cooking times will vary if using raw grain.
mixed mushrooms (cremini, shiitake, oyster) → Brussels sprouts (halved), beets (cubed), or celery root (cubed). Use the same weight. Roast Brussels sprouts and beets for 20–25 minutes at 425°F (220°C); celery root for 22–25 minutes. All caramelize beautifully and pair with the barley and herbs.
aged sharp cheddar → Aged Comté, Pecorino Romano, or Gruyère. These cheeses provide similar sharpness and umami. Reduce quantity slightly if using Pecorino Roma, as it is more assertive.
fresh thyme leaves → Fresh sage (use 1 tbsp / 3 g) or dried thyme (use ½ tbsp / 1.5 g). Sage adds earthiness; dried thyme is more concentrated, so use less. Avoid drying fresh thyme as it loses flavor.