Wild Mushroom Salad with Barley & Smoked Bacon

This recipe comes to us courtesy of Chef Michael Simon. Served for dinner as a starch, this is a welcome change from the standard selection of either bread, rice, or pasta. It is also excellent as the main course of a light meal, especially if served with a cup of hot soup and a cheese board.

Ingredients:

4 ounces butter
2 diced shallots
1 clove of fresh garlic, minced
1 cup barley
3 cups mushroom stock, hot
2 fresh bay leaves
2 pounds fresh mushrooms, such as fresh Chanterelle mushrooms, Trumpet Royale mushrooms, or fresh Hedgehog mushrooms
1 pound endive
1 pound smoked bacon
3 ounces red wine vinegar
3 tablespoons chopped flat leaf parsley
Sea salt & freshly ground black pepper

Preparation:

Melt the butter in a large saucepan and add the shallots and garlic. Cook until translucent, then add the barley and mix thoroughly.
Add the hot stock and the bay leaves and allow to simmer for 20-30 minutes, or until the liquid has been absorbed and the barley is tender. Set the mixture aside and allow to cool.
Slice the mushrooms and the endive and set aside.
Dice the bacon and place in a large sauté pan. Cook over medium heat until the bacon is crisp. Remove the bacon. Pour off half of the fat. Deglaze the pan with red wine vinegar.
Add the mushrooms an endive and cook until tender. Remove from the heat, add the parsley, and check for seasoning.
Toss with the barley and serve in a large bowl, or mounded on a platter.

Directions:
This recipe comes to us courtesy of Chef Michael Simon. Served for dinner as a starch, this is a welcome change from the standard selection of either bread, rice, or pasta. It is also excellent as the main course of a light meal, especially if served with a cup of hot soup and a cheese board.

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Wild Mushroom Salad with Barley & Smoked Bacon

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