Savory Barley Salad with Buttery Mushrooms and Fried Shallots

In a medium pot, bring salted water to a boil and cook the pearl barley for 20-30 minutes or until tender. Drain the barley, spread it out on a baking sheet, and let it cool.

In a small saucepan, heat the vegetable oil over medium-high heat. Add the thinly sliced shallots and cook for 5-7 minutes, swirling the pan occasionally to prevent burning. When the shallots turn golden brown, transfer them to a plate lined with paper towels to drain. Season the fried shallots with salt and set the remaining oil aside for later use.

Preheat a large skillet with 2 tablespoons of olive oil over medium-high heat until the oil just begins to smoke. Add the mushrooms in a single layer, cooking undisturbed for about 3 minutes until the undersides are golden brown. Season the mushrooms with salt and pepper, toss them, and continue cooking for another 5 minutes until they are all golden brown. Lower the heat to medium.

Now, add thyme sprigs, crushed garlic, and unsalted butter to the skillet with the mushrooms. Tilt the skillet so that the butter pools at the edge and use a spoon to baste the mushrooms with the foaming butter until it smells nutty. Transfer the mushrooms to a small bowl, leaving the thyme and garlic in the skillet.

In a large mixing bowl, combine the cooled barley, chopped cilantro, chopped parsley, fresh lemon juice, 1½ ounces of shaved parmesan, and 2 tablespoons of the reserved shallot oil. Season with salt and pepper, then add the mushrooms and toss everything together.

When you're ready to serve, top the salad with the crispy fried shallots and additional shaved parmesan as desired.