Italian Barley Salad | With Chestnuts & Mushrooms

Rinse the pearl barley thoroughly in a sieve under cold running water. Bring the vegetable broth to a boil in a pot, add the barley, cover, and gently simmer over medium heat for about 25–30 minutes until al dente. Then drain, transfer to a large bowl, and let cool until lukewarm.

While the barley is cooking, clean the button mushrooms and quarter them or slice them. Roughly chop the pre-cooked chestnuts. Finely dice the shallots and garlic cloves. Strip the leaves from the thyme sprigs. Toast the walnut kernels briefly in a dry pan without fat until fragrant, then set aside and roughly chop.

Heat 2 tbsp olive oil in a large pan. Sauté the shallots and garlic over medium heat for 2 minutes until translucent. Add the mushrooms and sear over high heat for about 5 minutes until lightly browned. Add the chestnuts and thyme, season with 1 tsp table salt and 1 tsp black pepper, and cook for another 2–3 minutes. Remove the pan from the heat.