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Roasted Mushroom and Barley Salad


2 pounds barley

3 pounds baby bella or button mushrooms

5 cloves garlic

¾ cup grapeseed oil

1 ounce fresh thyme leaves

Salt and black pepper to taste

3 carrots

3 celery stalks

½ cup parsley, chopped (optional)


  1. Preheat oven to 450 degrees. In a large pot, cook barley according to packaging instructions.
  2. Clean mushrooms and cut into quarters (stems still attached). Finely chop the garlic, setting half aside. Remove thyme from stems, setting half aside.
  3. In roasting pan, toss mushrooms with ½ cup of oil, half of thyme, and half of garlic. Salt liberally. Roast mushrooms for 10 minutes While mushrooms are roasting, cut carrots and celery into ¼-inch cubes to make a mirepoix. Place the mirepoix in separate roasting pan, and toss with the remaining oil, thyme, and garlic. Roast for 6 minutes.
  4. Combine the cooked barley, mushrooms, and mirepoix, and garnish with parsley.
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