Barley & Mushroom Salad Paired with Klein Constantia Sauvignon Blanc

Pair this fresh mushroom and barley salad with a crisp Sauvignon Blanc
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Prep Time 15 minutes
Cook Time 20 minutes
Course Salad, Side Dish
Cuisine South African
Servings 6


  • 1 cup pearl barley
  • 500 g portabellini mushrooms, sliced
  • 1 garlic clove, finely grated
  • 2 shallots, thinly sliced
  • 2 tbsp butter
  • 1 tbsp thyme leaves
  • 1 cup fresh coriander, roughly chopped
  • 1 cup fresh parsley, roughly chopped
  • 2 tbsp fresh lemon juice
  • 2 endives
  • Extra virgin olive oil
  • Salt and pepper, to taste


  • Cook barley in a pot of boiling salted water until tender. Drain; spread out on a clean tray and allow to cool.
  • Heat a drizzle of olive oil in a large frying pan over medium-high. Cook mushrooms until golden brown all over. Season mushrooms with salt and pepper. Add garlic, shallots, butter and thyme and cook until just tender and fragrant.
  • In a large bowl; toss cooled barley with cooked mushroom mixture. Fold in coriander, parsley, lemon juice and taste for seasoning.
    Arrange endive leaves on a large platter or in individual bowls. Spoon over the herby mushroom and barley mix and serve.
Keyword salad, sides