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Slow-Roasted Cremini with Barley Recipe

Course: Side Dish
Total Time: Under 2 Hours
Skill Level: Moderate
Cost: Inexpensive
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 Slow-Roasted Cremini with Barley

Photo by: Joseph DeLeo

Roasting cremini mushrooms intensifies their already deep flavor. Pair them with barley and a tangy, herb-flecked dressing for a simple summer salad. It can be prepared ahead and kept refrigerated. Thierry and I take it picnicking, packed in a zipper-top plastic bag.

Yield: Serves 8


roasted cremini:

  • 1 pound cremini mushrooms, cleaned with stems trimmed flush with the cap
  • 2 tablespoons olive oil

barley salad:

  • 2 ripe large (about 1¼ pounds) tomatoes, cored and cut into ½-inch dice
  • ¼ cup olive oil
  • ¼ cup very finely shredded fresh basil
  • 3 tablespoons fresh orange juice
  • 2 tablespoons chopped fresh oregano or marjoram
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon kosher or sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1½ cups (about ¾ pound) pearl barley


1. Preheat the oven to 300°F.

2. Toss the mushrooms in a bowl with 2 tablespoons olive oil and place them, stem side down, on a baking sheet. Roast until very tender and well browned, stirring halfway through, about 35 minutes. Cool completely. Slice the mushrooms and combine them with the juice from the roasting pan. Set aside.

3. To make the salad, toss the tomatoes, ¼ cup olive oil, the basil, orange juice, oregano, parsley, salt, and pepper in a bowl. Set aside. (The salad can be prepared to this point up to 1 day in advance. Refrigerate the mushroom mixture and tomato mixture separately and bring them to room temperature before continuing.)

4. Wash the barley well under cold running water. Stir the barley into a large saucepan of boiling water, reduce the heat, and simmer until tender, about 20 minutes. Drain well and rinse under cold running water just until tepid. Drain well. Transfer the barley to a serving bowl large enough to hold all the ingredients. Add the tomato mixture and the mushrooms and their liquid. Toss well. Let stand for 30 minutes to 1 hour, tossing occasionally, before serving.

© 2000 Amy Farges

Nutrients per serving (% daily value)

266kcal (13%)
360mg (15%)
11g (17%)
2g (8%)
0mg (0%)
40mcg RAE (1%)
13mg (22%)
35mg (3%)
2mg (9%)

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