Roasted Mushroom and Barley Salad

steps

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.