Here is my rather fancy sounding Roast Asparagus, Oyster Mushroom and Pearl Barley Salad with a side order of creamy Tahini and Orange Dressing. Be still my beating heart.
At the awards ceremony last week, Jonny & I both received a goody bag which contained, among other things, a mixed pack of mushrooms that had been donated by Smithy Mushrooms.
In each tub was a mix of pink, yellow and grey oyster mushrooms. There were also shiitake, chestnut and shimeji and those brown & yellow ones top right that I have no clue as to what they are.
I had so much fun planning how to use them, this warm barley salad being the first recipe I came up with. There is a Japanese inspired soup to come later in the week using the shimeji (those funny white bobbly looking white ones on the left), whilst the shiitake and the unknown brown & yellow ones have been dehydrated for another day.
Roasting the oyster mushrooms works so well as they stay meaty (rather then going slimy) and you get yummy little crispy bits on the edges. Oh, and that tahini and orange dressing is an absolute show stopper. Only three ingredients and it is out of this world. I can picture it being drizzled on absolutely anything from jacket potatoes to stir-fry’s, from noodles to burgers, please give it a try.
- 125 g pearl barley
- 400 ml water
- 1/2 a vegetable stock cube
- 3 tablespoons tahini
- 2 teaspoons soy sauce
- Juice of 1 orange
- 1 teaspoon oil
- 1 pack of tender asparagus trimmed
- 1 pack of oyster mushrooms hard stems removed & flesh torn into largish pieces that will lay flat in the pan
- Preheat the oven to 200/180 fan/gas 6/400.
- Rinse the pearl barley in cold water then bring to a boil with the water and stock cube before turning down to a simmer. Cook for 30-40 minutes, or until it is soft to bite.
- To make the dressing, pop the 3 ingredients in a small bowl and mix well until they have all combined and it looks creamy and delicious.
- Meanwhile, heat the oil in a large baking tin until it is shimmering. Tip in the asparagus and oyster mushrooms, coating each side in a little oil. Cook for 10 minutes, shaking the pan vigorously halfway through the cooking time.
- When the barley is cooked through, mix the veggies through and dish up onto plates. Serve with the dressing on the side.
Simone says
Lucky you I might say! That looks prety amazing… ;)
Jane Sarchet says
Cheers Simone, I was very lucky all round :)
Janie x
Sylvia says
Yum! Love the salad! I love wild mushrooms! It’s so hard to get them here in reasonable prices :(
Jane Sarchet says
Thanks Sylvia, they were delicious!
Janie x
Karen says
What a FABULOUS addition to your goody bag and such pretty mushrooms too Janie! I LOVE pearl barley – in soups and salads and this looks amazing. Karen
Jane Sarchet says
Lovely isn’t it Karen
Janie x
Nayna Kanabar (@SIMPLYF00D) says
Love the clicks especially the basket with the assorted mushrooms.Lovely veggie salad healthy too.
Jane Sarchet says
Thanks Nayna, I really enjoyed shooting those eggs in the basket :)
Janie x
Choclette says
So love that basket of mushrooms, what a lovely gift. In fact love the whole thing, it sounds scrumptious and I am making that tahini sauce of yours as soon as ever I can.
Jane Sarchet says
Gorgeous isn’t it Choclette, I’ve never worked with so many fancy mushrooms at once, it was quite a treat.
Janie x
PS You’re gonna LOVE that dressing, promise :)
London Unattached Lifestyle Food and Travel says
Pearl barley is so undervalued! that looks like a great recipe and something I might even make!
Jane Sarchet says
Hope you enjoy it if you do get round to making it Fiona :)
Janie x
Glamorous Glutton says
How fab to find this bounty in your goodie bag. This looks like a seriously tasty dish, great way to use some of these goodies. GG
Jane Sarchet says
I know, I was pretty chuffed GG and working with 3 types of oyster mushrooms was a real treat!
Janie x
Morgan @ Peaches, Please says
I really really love the colors in those photographs. It all just works so well!
Jane Sarchet says
I was really pleased with how they shots came out, so thank you :)
Janie x
Tina @ The Spicy Pear says
Your salad looks amazing. I have a packet of pearl barley at home and have been wondering what exciting recipes I can create, this will be one of them. I’m a big mushroom fan.
Jane Sarchet says
Fantastic Tina, so glad you liked it!
Janie x
Sarah, Maison Cupcake says
That’s a really creative combination, would love to try that!
Jane Sarchet says
Thanks Sarah, it sure was tasty :)
Janie x
Louisa Foti says
I’ve a serious case of mushroom envy going on now! What a beautiful gift to come away with, and you’ve excellently captured them on camera, gorgeous photos and a gorgeous inspired dish. I linked through to your mushroom dehydrating post, as I’m keen to make a purchase soon, I’m guessing you would highly recommend the Westfalia then?
Jane Sarchet says
Thanks Louisa, I did have a lot of fun with all those mushrooms! If you’re on a budget or you’re not sure how much use you’re going to get from a dehydrator initially, than yes the cheap one from Westfalia is a cracker. We’ve had ours years now and it’s lasted so well.
However if money no object, go splurge on the best (and can you buy me one too…?) :)
Janie x
Jacqueline says
Such pretty mushrooms and an awesome salad. I wholeheartedly approve!
Jane Sarchet says
Ha! Thanks Jac, and not a dead thing in sight :)
Janie x
Helen @ Fuss Free Flavours says
I adore different grains and try to eat a portion of wholegrains each day. This looks lovely and very macro too.
Jane Sarchet says
Thanks Helen!
Janie x