Wild Mushroom Salad With Barley And Smoked Bacon

Recipe Ingredients

4 oz	113g	Butter
2		Diced shallots
1		Garlic clove - minced
1 cup	237ml	Barley
3 cups	711ml	Mushroom stock - hot
2		Fresh bay leaves
2 lbs	908g / 32oz	Shiitake mushrooms - stemmed, sliced
1 lb	454g / 16oz	Endive
1 lb	454g / 16oz	Smoked bacon
3 oz	85g	Red wine vinegar
3 tablespoons	45ml	Chopped flat-leaf parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Melt butter in a large saucepan. Add shallots and garlic and cook until translucent. Add barley and stir well. Add hot mushroom stock and bay leaves and simmer for 20 minutes or until liquid has been absorbed and barley is tender. Let cool and set aside.

Slice mushrooms and endive and set aside.

Dice bacon and place in large saute pan cooking over medium heat until crisp. Pour off half of fat. Deglaze pan with red wine vinegar and add mushrooms and endive and cook until tender. Remove from heat and add parsley. Check your seasoning and then toss with barley. Serve in a large bowl.

This recipe yields 12 servings.

Source:
MELTING POT with Michael Symon - (Show # MP-1B09) - from the TV FOOD NETWORK

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