Barley salad with herbs and wild mushrooms

Method

1. To cook the pearl barley, place in boiling water in a medium pot with plenty of salt until tender, about 20-30 minutes. Drain, and leave aside to cool.

2. Prepare the wild mushrooms by brushing off any dirt and breaking larger pieces up with your fingers, or if you prefer, use a knife. In a large frying pan heat a little oil and the butter until melted. Add the garlic and shallot and cook until the shallot is softened and turning golden.

3. At this point add the mixed mushrooms. Season the mushrooms well with salt and pepper and cook until everything is wonderfully fragrant, around 3- 5 minutes. Add the sprigs of thyme towards the end of cooking.

4. When the mushrooms are cooked transfer to a bowl, removing the thyme sprigs.

5. Spread the barley on a large platter and toss with the chopped herbs and lemon juice. arrange the mushrooms and shallot mixture on top and shave the parmesan over everything.