Mushroom barley salad

Barley salad with a bowl of cherries in the foreground


Mushroom barley salad

Chewy barley salad with mushrooms, smoked mozzarella and rosemary
Prep Time20 minutes
Cook Time30 minutes
Course: Salad
Cuisine: American, Comfort Food
Keyword: barley, bone broth, mushroom
Servings: 4


  • 3/4 cup pearl barley
  • 2 cups Taking Stock Foods Classic Chicken Bone Broth
  • 1 tbsp olive oil
  • 1 pound wild mushrooms, chopped shiitake, cremini, oyster
  • 1/2 tsp rosemary, minced
  • 1 clove garlic, minced
  • 4 oz smoked mozzarella, cubed
  • 2 scallions, greens only, sliced thinly


  • Combine barley and Taking Stock Foods Classic Chicken Bone Broth in a medium saucepan. Bring to a boil, lower to a simmer and cover pot. Simmer for 25-30 minutes, until tender and chewy. Cool to room temperature.
  • Meanwhile, heat the olive oil over medium heat. Add mushrooms, and cook until browned and fragrant. Add the rosemary and garlic and cook for a few minutes longer. Cool to room temperature.
  • When barley and mushrooms are cooled, stir together in a large bowl. Add mozzarella. Garnish with green onions. Serve at room temperature. If refrigerating, allow to return to room temperature for 45 minutes before serving.