1¼ cups vegetable broth or water
¼ tsp. salt (omit if using broth)
½ cup uncooked pearl barley
2 large flat mushrooms
2 Tbsp. olive oil
¼ cup white wine or vegetable broth
2 Tbsp. tamari
2 Tbsp. Dijon mustard
1 Tbsp. olive oil
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. pure maple syrup
1 shallot, minced
½ tsp. seasalt
¼ tsp. cayenne pepper (optional)
½ cabbage finely shredded and diced
4 spring onions, green & white parts, chopped
½ cup dried cranberries
¼ cup toasted walnuts
2 Tbsp. chopped fresh chives
Generous twist of freshly ground black pepper
In a large saucepan, bring the water & salt to a rolling boil, stir in the barley & boil for 2 minutes. Turn down the heat to a low simmer, cover, & cook for 40 to 50 minutes, until the liquid is absorbed. Uncover, remove from heat, & fluff with a fork. Set aside to cook while preparing the rest of the salad.
Brush the tops of the mushrooms with a damp cloth to remove any grit & discard the stems. Heat the olive oil in a large pan over medium-high heat, add the mushrooms gill-side down, and sear for 2 minutes; flip & sear for 1 more minute, then flip over once more. Add the wine and tamari and bring the liquid to a boil. Partially cover the pan, reduce the heat, and braise the mushrooms until most of the liquid has been absorbed. Turn the heat off and cover to keep warm.
While the mushrooms are braising, in a large mixing bowl whisk together the dressing ingredients. Add the Cabbage and massage in the dressing for 2 minutes to tenderize. Add the scallions, cranberries, & walnuts. Stir in the warm barley.
Slice the mushroom caps into ½-inch strips. Spoon the barley mixture into serving bowls, top with mushroom strips and garnish with chives and a few twists of black pepper.
Source : Veganista