Warm Barley and Caramelized Mushroom Salad

• 2 cups pearled barley (5 cups cooked)
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 2 pounds mixed mushrooms, stemmed and cut into bite-size pieces
• 2 teaspoons chopped sage
• 1/4 cup fresh lemon juice
• Kosher salt
• Pepper

1. In a medium saucepan of boiling water, cook the barley until tender, about 30 minutes.
2. Drain and transfer to a large bowl.
3. In a large skillet, heat 2 tablespoons of the olive oil.
4. Add one-third of the mushrooms and cook over high heat, stirring, until golden brown, about 5 minutes.
5. Transfer to the large bowl.
6. Repeat in 2 more batches with 4 tablespoons of the oil and the remaining mushrooms.
7. Add the sage, lemon juice and the remaining 1/4 cup of oil to the bowl; season with salt and pepper and toss to coat.

barley, extravirgin olive oil, mixed mushrooms, sage, lemon juice, kosher salt, pepper

Taken from www.foodandwine.com/recipes/warm-barley-and-caramelized-mushroom-salad (may not work)