This hearty herb mushroom barley recipe brings together the earthy flavors of mushrooms and the nutty goodness of pearl barley, elevated by fresh herbs and a hint of aged balsamic vinegar. Perfect as a comforting main or a satisfying side, this dish combines sautéed baby bella mushrooms, fresh spinach, and a trio of basil, oregano, and thyme. Nutritious and flavorful, it’s a wholesome meal that brings a touch of rustic elegance to your table. Serve it warm and enjoy the fragrant herbs mingling with tender barley in each delicious bite.
Ingredients:
- 1 cup pearl barley
- 4 tablespoons extra virgin olive oil, divided
- 8 ounces baby bella mushrooms, sliced
- 7 cloves garlic (about 1 tablespoon, pressed)
- 5 ounces baby spinach
- 1-2 tablespoons aged balsamic vinegar
- ¼ cup fresh basil, chopped
- 2 tablespoons fresh oregano, chopped
- 6 sprigs fresh thyme (about 1 teaspoon stripped leaves)
- Kosher salt, to taste
- Black pepper, to taste
Instructions:
- Cook the Barley: In a medium saucepan, bring 2½ cups of water to a boil. Add a pinch of salt and the pearl barley. Reduce the heat to a simmer, cover, and cook for 25-30 minutes, or until the barley is tender and most of the water is absorbed. Drain any excess water, then set the cooked barley aside.
- Sauté the Mushrooms: In a spacious skillet, warm 2 tablespoons of olive oil over medium-high heat until it shimmers invitingly. Add the sliced mushrooms and cook, stirring occasionally, until they are golden brown and have released most of their moisture, about 5-7 minutes.
- Add the Garlic and Spinach: Add the pressed garlic to the skillet with the mushrooms and cook for another 1-2 minutes until fragrant. Add the baby spinach and stir until just wilted, about 2 minutes.
- Combine and Season: Lower the heat to medium and add the cooked barley to the skillet. Drizzle with the remaining 2 tablespoons of olive oil, and stir to combine. Add the aged balsamic vinegar and stir again to evenly distribute the flavor. Mix in the fresh basil, oregano, and thyme. Sprinkle with kosher salt and freshly cracked black pepper according to your preference.
- Serve: Spoon the herb mushroom barley onto a serving platter. Garnish with additional fresh herbs if desired and a final drizzle of balsamic vinegar for extra flavor.
- Enjoy : Serve this warm as a main dish or a side, perfect for pairing with roasted vegetables or grilled proteins.
Conclusion:
Herb-infused mushroom barley with spinach and balsamic drizzle is a simple yet elegant dish that’s brimming with earthy, fresh flavors. The chewy barley and tender mushrooms are perfectly complemented by aromatic herbs and a touch of balsamic sweetness. It’s a balanced, nutritious, and flavorful dish that will bring a cozy, gourmet touch to any meal.
Herb-Infused Mushroom Barley with Spinach and Balsamic Drizzle
A hearty mushroom and barley dish with fresh herbsand balsamic drizzle, ideal as a comforting main or satisfying side.
Ingredients
- 1 cup pearl barley
- 4 tablespoons extra virgin olive oil divided
- 8 ounces baby bella mushrooms sliced
- 7 cloves garlic about 1 tablespoon, pressed
- 5 ounces baby spinach
- 1-2 tablespoons aged balsamic vinegar
- ¼ cup fresh basil chopped
- 2 tablespoons fresh oregano chopped
- 6 sprigs fresh thyme about 1 teaspoon stripped leaves
- Kosher salt to taste
- Black pepper to taste
Instructions
- Cook the Barley: In a medium saucepan, bring 2½ cups of water to a boil. Add a pinch of salt and the pearl barley. Reduce the heat to a simmer, cover, and cook for 25-30 minutes, or until the barley is tender and most of the water is absorbed. Drain any excess water, then set the cooked barley aside.
- Sauté the Mushrooms: In a spacious skillet, warm 2 tablespoons of olive oil over medium-high heat until it shimmers invitingly. Add the sliced mushrooms and cook, stirring occasionally, until they are golden brown and have released most of their moisture, about 5-7 minutes.
- Add the Garlic and Spinach: Add the pressed garlic to the skillet with the mushrooms and cook for another 1-2 minutes until fragrant. Add the baby spinach and stir until just wilted, about 2 minutes.
- Combine and Season: Lower the heat to medium and add the cooked barley to the skillet. Drizzle with the remaining 2 tablespoons of olive oil, and stir to combine. Add the aged balsamic vinegar and stir again to evenly distribute the flavor. Mix in the fresh basil, oregano, and thyme. Sprinkle with kosher salt and freshly cracked black pepper according to your preference.
- Serve: Spoon the herb mushroom barley onto a serving platter. Garnish with additional fresh herbs if desired and a final drizzle of balsamic vinegar for extra flavor.
- Enjoy : Serve this warm as a main dish or a side, perfect for pairing with roasted vegetables or grilled proteins.