Barley & Mushroom Salad Paired with Klein Constantia Sauvignon Blanc
Pair this fresh mushroom and barley salad with a crisp Sauvignon Blanc
Ingredients
- 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
Instructions
- 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.