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.