Umbrian Truffle and Barley Salad

Eleanor Craig

This exquisite Umbrian Truffle and Barley Salad is inspired by the rustic landscapes of Umbria, a region known for its love affair with truffles. With a delightful combination of earthy truffles, nutty barley, and fresh herbs, each bite is a journey through the heart of Italian culinary tradition. Bursting with flavors that speak of the Italian countryside, this dish can elevate any dining experience with its sophisticated simplicity.

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Prep Time 30

Cook Time 45

Total Time 1 15

Course Salad

Cuisine Italian

Servings bowls

Calories 264 kcal

Ingredients

1 cup pearled barley preferably organic
3 cups vegetable broth homemade or low-sodium
1 tablespoon olive oil high-quality, cold-pressed
2 cloves garlic minced
100 grams cremini mushrooms cleaned and sliced
1 teaspoon truffle oil or to taste
¼ cup fresh parsley chopped
1 ounce Parmigiano-Reggiano shaved
1 pinch Salt to taste
1 pinch ground black pepper to taste
1 small black truffle optional, finely grated

Instructions

Rinse the pearled barley under cold water. In a medium saucepan, bring the vegetable broth to a boil. Add the barley, reduce the heat to low, cover, and simmer for about 25-30 minutes until the barley is tender and has absorbed most of the liquid.
In a large skillet, heat the olive oil over medium heat. Sauté the minced garlic for about 1 minute until fragrant but not browned.
Add the sliced cremini mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they start to caramelize and turn golden brown.
Once the barley is cooked, drain any excess liquid if necessary and let it cool slightly. Combine the cooked barley, sautéed mushrooms, truffle oil, and chopped parsley in a large mixing bowl. Season with salt and black pepper to taste.
Gently fold in shaved Parmigiano-Reggiano. If using, grate the fresh black truffle over the salad just before serving for an added touch of luxury.

Notes

For a milder flavor, substitute cremini mushrooms with button mushrooms.
To make this dish vegan, omit the Parmigiano-Reggiano or use a plant-based alternative.
Drizzle with a touch more truffle oil just before serving for intensified aroma.

Nutrition

Calories: 264kcalCarbohydrates: 44gProtein: 9gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 137mgPotassium: 323mgFiber: 9gSugar: 2gVitamin A: 383IUVitamin C: 5mgCalcium: 113mgIron: 2mg

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