Herby Barley Salad With Butter-Basted Mushrooms

From bonappetit . Note To Do Ahead: Barley can be cooked 1 day ahead. Let cool; store airtight and chill. Dish can be made 3 hours ahead; store tightly wrapped at room temperature.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 1  cup pearl barley (or faro or brown rice may be substituted and cooked per instructions)
•  kosher salt, to taste
• 2  shallots, thinly sliced into rings
• 1⁄3 cup  vegetable oil
• 2  tablespoons olive oil
• 8  ounces mushrooms, cut into large pieces (chanterelle, oyster or combo)
•  fresh ground black pepper, to taste
• 2  sprigs thyme
• 1  garlic clove, crushed
• 3  tablespoons unsalted butter
• 1  cup  chopped fresh cilantro
• 1  cup  chopped fresh parsley
• 2  tablespoons fresh lemon juice
• 1 1⁄2 ounces parmesan cheese, shaved, plus more for serving

Directions

1. Cook barley in a medium pot of boiling salted water until tender, 50–60 minutes for hulled or hull-less, 20–30 minutes for pearl. Drain; spread out on a baking sheet and let cool.
2. Meanwhile, cook shallots in vegetable oil in a small saucepan over medium-high heat, swirling pan occasionally to keep shallots from burning, until golden brown, 5–7 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt. Let cool. Set shallot cooking oil aside.
3. Heat olive oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 3 minutes. Season mushrooms with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes longer.
4. Reduce heat to medium and add thyme sprigs, garlic, and butter to skillet. Tip skillet toward you so butter pools at edge and use a spoon to baste mushrooms with foaming butter; cook until butter smells nutty. Using a slotted spoon, transfer mushrooms to a small bowl, leaving thyme and garlic behind.
5. Toss cooled barley, cilantro, parsley, lemon juice, 1½ oz. Parmesan, and 2 Tbsp. reserved shallot oil in a large bowl to combine; season with salt and pepper. Add mushrooms; toss again to combine.
6. Just before serving, top with fried shallots and more shaved Parmesan.