Herby Grain Salad with Butter-Basted Mushrooms

Serves 4-6 as a side dish

Recipe from Bon Appétit Magazine

Husband-Tested in Alice’s Kitchen

I was a bit puzzled about finding this recipe in a Thanksgiving issue of the magazine because chanterelles are in season in the Hoosier state in July!  This dish was not only beautiful, but also quite delicious.  In fact, my husband said, “Damn!” and “thank you for making this” after taking the first bite.  So, I would say that this is a keeper.  If you are somehow able to get any of the listed mushrooms in November or December, this would make a lovely side dish for your holiday season guests.  You can make it a few hours in advance and serve it at room temperature.

1 cup barley, wheat berries, faro, or brown rice (I used Black Japonica Rice which looked pretty with the orange mushrooms.)

2 shallots or ½ red onion, thinly sliced into rings

1/3 cup vegetable oil

2 Tablespoons olive oil

8 oz. fresh mushrooms (such as chanterelles, maitake, and/or oyster mushrooms)

2 sprigs fresh thyme or 1 teaspoon dried thyme

Freshly ground pepper, to taste

Kosher salt, to taste

1 clove garlic, crushed

3 Tablespoons unsalted butter

1 cup chopped fresh cilantro

1 cup chopped fresh parsley

2 Tablespoons fresh lemon juice

1 ½ oz. Parmesan, shaved, plus more for serving

Cook grains according to package directions.  Drain, if needed, and set aside to cool to room temperature.  (This can be done 1 day in advance.)  Cook shallots in vegetable oil in a small saucepan over medium-high heat, swirling pan occasionally to keep the shallots from burning, until golden brown, 5-7 minutes.  Using a slotted spoon, transfer the shallots to paper towels to drain.  Season with salt.  Set the shallot oil aside.  Heat the olive oil in a skillet over medium-high heat until just beginning to smoke.  Arrange the mushrooms in skillet in a single layer and cook, undisturbed, until the undersides are golden brown, about 3 minutes.  Season the mushrooms with salt and pepper, toss, and continue to cook, tossing often and reducing the heat as needed to avoid scorching, until golden brown all over, about 5 minutes more.  Reduce heat to medium and add the thyme, garlic and butter to the skillet.  Tip the skillet toward you so that the butter pools at the edge and use a spoon to baste the mushrooms with the foaming butter; cook until butter smells nutty.  Remove the garlic and thyme sprigs.  Using a slotted spoon, remove the mushrooms to a small bowl and set aside.  Toss the cooled grains with cilantro, parsley, lemon juice, 1½ oz. Parmesan shavings and 2 Tablespoons of the reserved shallot oil.  Season with salt and pepper.  Add the mushrooms, tossing again to combine.  Just before serving, top with the fried shallots and more shaved Parmesan. 

Do Ahead:  Dish can be prepared 3 hours in advance.  Store tightly wrapped at room temperature.