Crispy Mushroom & Barley Bowl
Nutty pearl barley meets garlicky roasted mushrooms and crispy shallots in one sheet pan. A tangy tahini drizzle ties it all together for a deeply satisfying vegetarian dinner.
- Total time
- 28 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- ¾ cup pearl barley
- 12 oz mixed mushrooms (cremini, oyster, shiitake), halved
- 2 medium shallots, thinly sliced
- 3 tbsp tahini
- 1 whole lemon (juiced + zested)
- 3 cloves garlic cloves, minced
- 4 tbsp olive oil
- 2 tbsp fresh thyme or parsley, chopped
Instructions
- 1
Boil barley in salted water until tender with a slight chew, about 20 minutes. Drain and set aside.
- 2
While barley cooks, toss mushrooms with 2 tbsp oil, minced garlic, salt, and pepper on a sheet pan.
- 3
Toss shallots with remaining 2 tbsp oil and a pinch of salt; scatter over mushrooms. Roast at 425°F for 12 minutes.
- 4
Stir mushrooms and shallots; return to oven until edges are golden and crispy, 4 more minutes.
- 5
Whisk tahini, lemon juice, 3 tbsp water, and a pinch of salt until smooth and pourable.
- 6
Divide barley between bowls, top with roasted mushrooms and shallots, drizzle tahini sauce, garnish with lemon zest and herbs.
Tools you’ll need
- medium pot with lid
- sheet pan (18 x 13 inch)
- medium bowl
- whisk
- knife and cutting board
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