Malty Mushroom Barley Salad
Chef Derek Wilson, Great Lakes Brewing Co.
time : 30 minutes to one hour
3 cups cooked pearl barley - cooked in vegetable or chicken stock
3 tablespoons olive oil
1 tablespoon minced garlic
3 cups mixed organic mushrooms - oyster, shiitake, portabellos
1/2 cup diced red bell pepper
1//2 cup diced celery
1/4 cup red onion, fine dice
1 cup Great Lakes Brewing Co. Porter-scallion dressing
1/2 cup Great Lakes Brewing Co. Dortmunder Gold or mild lager
Salt and pepper to taste
Cook the barley, replacing water with stock of your choice. Over medium high heat in a large skillet - add 3 tablespoons olive oil, stir in mushrooms till they wilt. Add garlic, toss till aromatic, deglaze pan with 1/2 cup Dortmunder gold - let the mushrooms sweat in the beer for 5-10 minutes until almost all the beer is absorbed. Let mushrooms cool to room temperature. Toss raw bell pepper, onion and celery with the cooked mushrooms, add the GLBC porter scallion dressing to taste (about 1/2 cup), toss all together and serve over greens. Makes an excellent side dish for grilled steak.