• Micah

Herby Mushroom Barley Salad

Mushrooms are the saviour of vegetarian cooking. They are hearty, packed with nutrition (like protein!), and make any dish a little heartier. Don't get me wrong, I love portobello mushroom burgers, mushroom risotto, and mushroom soup, but sometimes I want something a little lighter, like this herby mushroom barley salad.

P.s. new photo to come... I've come a long way!

Mushrooms are packed with nutrients, from B vitamins, vitamin C to protein. And when paired with whole grains, like barley, this is a complete meal in a bowl! I like to use a mix of exotic mushrooms, like shiitake, portobello, girolle, and chanterelle for a fancy version of this dish, or if it's just me, it's great with brown button mushrooms.

Like mushrooms, barley is a great addition to any vegetarian pantry. It's filling, cheap, and the texture is perfect for grain salads. You may be asking - is barley gluten free? The answer is: no, it is not. BUT if you are following a gluten free diet, feel free to sub in rice, quinoa, or your favorite gluten free grain!

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Herby Mushroom Barley Salad

Author Micah Siva

Serves: 4


  • 1/2 cup barley

  • 2 c. vegetable broth

  • 2 c. mixed mushrooms, chopped (mix of oyster, trumpet, girolle, shiitake etc)

  • 2 tbsp oil

  • 1 clove garlic

  • 2 c. chopped kale

  • ½ c chopped fresh herbs (mixed - parsley, mint, sage, thyme, rosemary, tarragon)


  1. In a medium pot, bring Vegetable stock/broth to a boil over medium-high heat. Add barley, bring to a boil, reducing to a simmer. Cook for 20-25 minutes or until tender, but still springy. Drain excess liquid and let cool.

  2. While barley cooks, heat a non-stick pan over medium high heat, add oil, mushrooms (don’t crowd them!) and cook for 3-5 minutes without stirring. Add minced garlic and chopped kale. Cook until garlic is fragrant, and mushrooms are golden, add salt.

  3. Add mushroom mixture to barley. Fold fresh herbs in prior to serving.

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