• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Oh My Veggies » Vegetarian Recipes » Salads

    Barley and mushroom salad with poached eggs

    Published: Jul 28, 2014 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    A delicious and hearty vegetarian salad of pearl barley and wild mushrooms topped with a poached egg.

    Barley and Wild Mushroom Salad with Poached Egg recipe | DeiciousEveryday.com

    As much as I look forward to winters comfort foods, all too soon I'm craving lighter dishes, such as salads. As it's not quite summer the salads I crave at this time of year are little more robust, such as this Warm Barley and Mushroom Salad with Poached Eggs.

    The nutty barley in this mushroom salad pairs well with the wild mushrooms. Here I've used a mix of button mushrooms, enoki, trompettes and chanterelles but you can use a mix of your favourite mushrooms. Watercress adds a bit of colour and pepperiness, although you could use rocket (arugala) in a pinch, and the red wine vinegar dressing poached egg round out the dish.

    Serve with a glass of red wine for a relaxed weekend lunch.

    Barley and Wild Mushroom Salad with Poached Egg recipe | DeiciousEveryday.com

    Recipe

    Barley and mushroom salad with poached egg

    A delicious and hearty vegetarian salad of pearl barley and wild mushrooms topped with a poached egg.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour 20 minutes minutes
    Total Time: 1 hour hour 40 minutes minutes
    Course: Salad
    Cuisine: vegetarian
    Keyword: Barley and mushroom salad with poached egg, Delicious Everyday, salad recipe, vegetarian salad
    Servings: 2 servings
    Calories: 548kcal
    Author: Oh My Veggies

    Ingredients

    • ½ cup barley
    • 1 cup water
    • ½ cup dried mushrooms such as trompettes and chanterelles
    • 1 tbs butter or olive oil
    • 1 leek finely sliced
    • 6 large mushrooms finely sliced
    • ½ cup enoki mushrooms
    • 1 clove of garlic finely sliced
    • 1 tbs red wine vinegar
    • 3 tbs extra virgin olive oil
    • 1 tsp dijon mustard
    • 1 cup watercress
    • salt and pepper to taste
    • 2 eggs
    • 1 tbs vinegar
    US Customary - Metric

    Instructions

    • Place the barley in a small saucepan and cover with the water. Bring to a boil, cover, and reduce to a simmer and cook for 45 minutes to 1 hour, or until the barley is tender. Drain any excess water.
    • Meanwhile, place the dried mushrooms in a small bowl and cover with boiling water and leave for 20 minutes to soak.
    • Place a large frying pan over a medium heat and add the butter or olive oil along with the leek. Cook until softened and slightly caramelised. Remove from the pan. Add the mushrooms and cook until tender and slightly caramelised. Remove from the pan. Add the dried mushrooms and enoki to the pan along with half the soaking liquid. Cook for 3 to 4 minutes, or until the soaking liquid is absorbed. Add the mushrooms, leek and barley to a bowl, along with salt and pepper, and toss to combine.
    • Whisk the red wine vinegar, extra virgin olive oil and mustard in a small bowl and add to the mushroom and barley mixture. Toss well and check the seasoning. Finally, add the watercress. Divide between 2 plates or bowls.
    • Fill a large frying pan with 1 ½ inches of water. Heat over medium heat just until bubbles appear on bottom add the vinegar. Break one egg and carefully and slowly lower the egg into the water. Repeat with the second egg. Cook until whites are just firm, around 4 to 6 minutes. Remove with a slotted spoon and drain on paper towels. Place on top of the salad and serve immediately.

    Nutrition

    Calories: 548kcalCarbohydrates: 49gProtein: 15gFat: 33gSaturated Fat: 5gCholesterol: 163mgSodium: 124mgPotassium: 760mgFiber: 10gSugar: 3gVitamin A: 1520IUVitamin C: 14.4mgCalcium: 86mgIron: 4.1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Build a Perfect Meal Bowl (+ 18 Vegetarian Meal Bowl Recipes!)
    Chermoula Veggie Kebabs with Halloumi Cheese »

    Delicious Everyday, Salads, Vegetarian Breakfast Recipes, Vegetarian Main Dishes, Vegetarian Recipes DE, mushrooms

    Reader Interactions

    Comments

    1. Maureen | Orgasmic Chef says

      November 30, -0001 at 12:00 am

      5 stars
      Now THAT looks like a winter salad I could poke a fork in!

      Reply
    2. Tania@My Kitchen Stories says

      November 30, -0001 at 12:00 am

      two of my favourite things barley and mushrooms . The perfect salad

      Reply
    3. Michelle @ Healthy Recipe Ecstasy says

      November 30, -0001 at 12:00 am

      Salad is always better with an egg on top! I'm really digging this. 🙂

      Reply
    4. Janel @ Creating Tasty Stories says

      November 30, -0001 at 12:00 am

      It is chilly here today. A warm salad sounds VERY good to me, especially with barley and mushrooms. I love both of those ingredients.

      Reply
    5. Tania @ The Cook's Pyjamas says

      November 30, -0001 at 12:00 am

      Love it. I don't think barley is used nearly often enough, and It is fantastic paired with mushrooms. Great idea for a warm salad. Yum!

      Reply
    6. Rachel Walker says

      November 30, -0001 at 12:00 am

      Grain salad with a poached egg on top is an absolute winner in my eyes. Going to give the barley & mushroom recipe a go!

      Reply
    5 from 1 vote

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    veg kitchen
    step away from the carbs
    all she cooks
    midlife rambler
    wandertooth logo

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Hook & Porter Media

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.