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Mushroom, Barley and Brussels Harvest Bowl

Terry Hope Romero
  • Serves: 2
  • Preparation: 10
  • Cooking: 50
  • Ready: 60

The tender oyster mushrooms are perfectly accompanied on a bed of chewy pearl barley and Brussels sprouts to create a delicious bowl of fall produce.


For the barley

  • 11cups vegetable broth or water
  • 1teaspoon salt (omit if using broth)
  • 12 cup uncooked pearl barley

For the braised portobellos

  • 2 large portobello mushrooms
  • 2 tablespoons olive oil
  • 1cup white wine or vegetable broth
  • 2 tablespoons tamari
  • big pinch of dried oregano

For the dressing

  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon pure maple syrup
  • 1 shallot, minced
  • 1 teaspoon dried thyme
  • 1teaspoon salt
  • 14 teaspoon cayenne pepper

For the salad

  • 1pound Brussels sprouts, thinly sliced or shredded
  • 4 spring onions (scallions), green and white parts, chopped
  • 1cup dried cranberries
  • 1cup chopped toasted walnuts


In a large saucepan, bring the water and salt to a rolling boil, stir in the barley, and boil for 2 minutes. Turn down the heat to a low simmer, cover, and cook for 40 to 50 minutes, until all the water is absorbed. Uncover, remove from the heat, and fluff with a fork. Set aside to cool while preparing the rest of the salad.

Brush the tops of the mushrooms with a damp cloth to remove any grit and discard the stems. Heat the olive oil in a large pan over medium-high heat, add the mushrooms gill-side down, and sear for 2 minutes; flip and sear 1 more minute, then flip over once more. Add the wine, tamari, and oregano and bring the liquid to a boil. Partially cover the pan, reduce the heat, and braise the mushrooms until most of the liquid has been absorbed. Turn off the heat and cover to keep warm.

While the mushrooms are braising, in a large mixing bowl whisk together the dressing ingredients. Add the Brussels sprouts and massage in the dressing for 2 minutes to tenderize. Add the spring onions (scallions), cranberries, and walnuts. Stir in the warm barley.

Slice the mushroom caps into 12-inch strips. Spoon the barley mixture into serving bowls, top with mushroom strips, and garnish with chives and a few twists of black pepper.

Additonal notes

From Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books.

“Rustic and chewy, this warm bowl of marinated pearl barley and shredded Brussels sprouts topped with tender braised mushrooms is a seriously delicious way to chow down on the best of fall produce. Fresh shiitakes or thickly sliced oyster mushrooms are a nice alternative to portobello mushrooms; they’ll cook faster, so reduce the braising time by a few minutes.”

Twitter: @TerryHope
Instagram: @TerryHope

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