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Wild Mushroom Confit And Barley Salad

  • Yield: 4 servings


  • 1 1/2 pounds assorted wild mushrooms, such as shiitake, portobello, oyster, or cremini
  • Kosher salt
  • Freshly ground black pepper
  • 3 cups light, neutral flavored oil, such as safflower
  • 3 cloves garlic
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • SALAD:
  • 1 garlic clove, minced
  • 3 tablespoons Champagne vinegar
  • 1 tablespoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1 cup cooked barley
  • 2 tablespoons finely diced red radish
  • 2 tablespoons finely diced carrot
  • 2 green onions (white and green) thinly sliced
  • 2 tablespoons minced flat-leaf parsley
  • 2 cups mesclun salad mixture
  • Truffle oil, for drizzling
  • Carrot Chip Curls


  • To make the confit: Stem and clean the mushrooms, leaving the caps whole, except the portobellos, which can be quartered. In a colander, combine the mushrooms and sprinkle generously with kosher salt and freshly ground black pepper. Set the colander aside in a bowl, for 30 minutes to 1 hour, stirring occasionally, allowing the mushrooms to release as much liquid as possible (do not reserve the liquid). Pat the mushrooms dry with a paper towel.
  • Preheat oven to 225 degrees F.
  • In a large baking dish, combine the mushrooms with the oil, garlic, bay leaves, thyme, rosemary, and black pepper. Cover with foil, and bake for 1 1/2 hours, until the mushrooms are very tender. Transfer the mushrooms to a strainer or colander set over a medium bowl to catch the oil. Remove and discard the bay leaves, thyme, and rosemary. Reserve 1/2 cup of the oil, and save the rest of the mushroom oil for other recipes.
  • To make the salad: In a small bowl, combine the garlic, vinegar, mustard, salt, and season with salt and pepper, to taste. Gradually whisk in the 1/2 cup of reserved mushroom oil to make a creamy dressing.
  • In a medium bowl combine the mushrooms, barley, radish, carrots, green onions, and parsley; lightly toss with a little of the dressing. Season with salt and pepper, to taste.
  • In another medium bowl, toss the mesclun with a little of the dressing and season with salt and pepper, to taste. Reserve the remaining dressing for another use.
  • To serve, divide the greens among 4 plates. Top with the mushroom salad and drizzle with truffle oil. Top with the carrot curls and serve immediately.

Recipe Details