Best 8 Radicchio Salad With Crunchy Shiitake Mushrooms And Barley Recipes

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Radicchio, with its vibrant purple leaves and slightly bitter flavor, is an uncommon lettuce that holds its own in this hearty winter salad. Shiitake mushrooms add an earthy, meaty note, while barley contributes a chewy texture and nutty flavor. Topped with a tangy dressing made with rice vinegar, Dijon mustard, and honey, this salad is just as delicious as it is nutritious.

Let's cook with our recipes!

RADICCHIO SALAD WITH CRUNCHY SHIITAKE MUSHROOMS AND BARLEY



Radicchio Salad With Crunchy Shiitake Mushrooms and Barley image

A colorful grain salad is the perfect light meal. Here, barley adds heft and texture to a bitter leaf salad that's balanced with a sweet-tart dressing. The sleeper hit of this recipe are the crispy shiitake mushrooms, which impart deep flavor in two ways: They are pan-seared, and the caramelization left in the pan adds extra umami to the dressing. For gluten-free diets, you could substitute buckwheat groats or brown rice in place of the pearled barley.

Provided by Sue Li

Categories     dinner, lunch, weeknight, grains and rice, salads and dressings, vegetables, appetizer, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

3/4 cup pearled barley, rinsed
1 medium yellow onion, halved
4 garlic cloves, lightly crushed
Kosher salt and black pepper
1/4 cup vegetable oil
1/4 pound fresh shiitake mushrooms, stems removed and caps thinly sliced
1 shallot, thinly sliced
4 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 large (12-ounce) head radicchio, core discarded and leaves torn into bite-size pieces
1/4 cup roughly chopped fresh parsley leaves
1/4 cup roughly chopped small fresh dill sprigs

Steps:

  • Combine barley, onion, garlic and 1 tablespoon kosher salt in a large pot. Add enough water to cover the barley by about 2 inches. Bring to a boil over high, then lower heat to medium-low and simmer until the grains are plump and tender, about 40 minutes. Drain the mixture, and discard the onion and garlic.
  • After barley has cooked about 30 minutes, prepare the mushrooms: Heat oil in a medium skillet over medium. Add mushrooms and cook, stirring frequently, until golden brown and the ends are starting to curl and crisp, 9 to 10 minutes. Using a pair of tongs or a slotted spoon, transfer the mushrooms to a paper towel-lined plate and season with salt and pepper.
  • Return the skillet with the oil back to medium heat. Add the shallot and cook, stirring, until golden, 1 to 2 minutes; turn off the heat. While the oil is still hot, stir in balsamic vinegar and maple syrup. Season with salt and pepper.
  • On a platter, layer the radicchio with cooked barley and drizzle with balsamic vinegar dressing. Top with reserved mushrooms, parsley and dill before serving. Serve warm or at room temperature.

BARLEY AND SHIITAKE MUSHROOM RISOTTO



Barley and Shiitake Mushroom Risotto image

Provided by Guy Fieri

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 16

6 cups vegetable stock
1/2 onion
2 carrots, halved
2 celery sticks, large chop
2 tablespoons extra-virgin olive oil
1 cup pearled barley
2 tablespoons minced shallots
2 cloves garlic, minced
1/2 Vidalia onion, cut into 1/4-inch dice
1 teaspoon kosher salt
1 pound shiitake mushrooms, stemmed, thinly sliced
3 sprigs fresh thyme, leaves stripped
2 tablespoons unsalted butter, cubed
3/4 cup grated Parmesan
1/2 teaspoon fresh ground black pepper
2 tablespoon finely chopped flat-leaf parsley

Steps:

  • For the vegetable stock: Add the vegetable stock, onion, carrots and celery to a large saucepan. Bring to a boil, then maintain at a simmer while making the risotto.
  • For the risotto: Add the olive oil to a large heavy-bottomed saucepan set over medium-high heat. When hot add the barley and saute until lightly toasted, 2 to 3 minutes. Add the shallots, garlic, Vidalia onions and salt; cook, stirring often with a wooden spoon, until the shallots become translucent, 6 to 8 minutes. Add the shiitakes and thyme leaves and cook for another 3 to 4 minutes. Next, begin adding the vegetable stock, one ladleful at a time, allowing each ladleful to be absorbed before adding the next. Stir frequently throughout; this brings out the starch in the barley. When the barley is tender and all of the vegetable stock has been used, remove the risotto from the heat and stir in the butter, Parmesan and pepper. Transfer to a serving platter and garnish with the parsley. Serve immediately.

RADICCHIO SALAD WITH EASY RASPBERRY VINAIGRETTE



Radicchio Salad with Easy Raspberry Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 9

16 ounces no sugar added Italian dressing (recommended: Paul Newman's)
1 cup fresh raspberries
1/4 cup sugar substitute (recommended: Splenda)
1 head radicchio lettuce, washed
1 bag fancy lettuce mix with herbs
2 Roma tomatoes, each cut into 4 wedges, optional
8 ounces hearts of palm, whole sticks
1 tablespoon minced red bell pepper
1 tablespoon minced green bell pepper

Steps:

  • To a blender, add the Italian dressing, 1/2 of the raspberries, and the sugar substitute, and blend for a minute until smooth.
  • Line a bowl or plate with whole radicchio leaves and pile high the lettuce mix in the center. Cut a tomato into 4 wedges and place around the plate in a starburst fashion with a heart of palm stick in between each. Sprinkle with minced bell peppers. Pour raspberry vinaigrette over the salad and top with a few fresh raspberries. Serve.

Nutrition Facts : Calories 361 calorie, Fat 34 grams, SaturatedFat 5 grams, Carbohydrate 11 grams, Fiber 4 grams

TILAPIA WITH BARLEY, SHIITAKE, AND EDAMAME SALAD



Tilapia with Barley, Shiitake, and Edamame Salad image

It's easy to vary this recipe: Use firm tofu or chicken instead of fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
6 ounces shiitake mushroom caps, sliced 1/4 inch thick
3 shallots, minced (1/3 cup)
1 teaspoon minced garlic
1 1/2 cups frozen shelled edamame
3 cups cooked barley (from 1 cup dry)
1 teaspoon coarse salt
Freshly ground pepper
2 tilapia fillets (6 ounces each), halved lengthwise, or 4 fillets (3 ounces each)
1 1/2 teaspoons coarse salt
Freshly ground pepper
1/4 cup lime juice (from 4 limes)
2 tablespoons extra-virgin olive oil

Steps:

  • Make the salad: Heat oil in a large saute pan over medium-high heat. Add mushrooms, and cook, stirring occasionally, until browned and crisp, about 8 minutes. Reduce heat to medium, add shallots and garlic, and cook until tender, about 3 minutes. Add edamame, and cook, stirring occasionally, for about 3 minutes. Add barley, and heat through, about 2 minutes. Sprinkle with salt, and season with pepper.
  • Make the fish: Sprinkle both sides of tilapia with salt, and season with pepper. Heat oil in saute pan over medium-high heat. Add tilapia, and cook until browned and crisp, about 3 minutes per side. Add lime juice and 1/4 cup water, carefully swirling pan to combine. Serve tilapia with barley salad, and drizzle with sauce.

Nutrition Facts : Calories 552 g, Cholesterol 43 g, Fiber 15 g, Protein 31 g, SaturatedFat 3 g, Sodium 1272 g

BARLEY WITH SHIITAKE MUSHROOMS



Barley with Shiitake Mushrooms image

Categories     Mushroom     Vegetable     Side     Low Fat     Low Cal     High Fiber     Barley     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

1 ounce dried shiitake mushrooms
2 cups hot water
1 teaspoon vegetable oil
1 teaspoon oriental sesame oil
2 green onions, sliced, green and white parts reserved separately
1 carrot, chopped
3 garlic cloves, minced
1 cup barley
3 cups canned unsalted chicken broth
2 tablespoons low-sodium soy sauce

Steps:

  • Soak mushrooms in 2 cups hot water until tender. Drain mushrooms, reserving water. Trim mushroom stems and discard. Slice mushroom caps. Heat both oils in heavy large saucepan over medium heat. Add white parts of green onions, carrot and garlic. Sauté until onions are tender, about 3 minutes. Stir in mushrooms and sauté 2 minutes longer. Mix in barley. Add reserved water, 3 cups broth and soy sauce. Simmer until barley is tender and liquid is absorbed, about 45 minutes. Transfer barley to serving dish; garnish with remaining green onion and serve.

MUSHROOM BARLEY SALAD



Mushroom Barley Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 40m

Number Of Ingredients 12

1/2 cup extra-virgin olive oil, divided
1 1/4 pounds mixed mushrooms, trimmed and sliced if necessary
Coarse salt and freshly ground pepper
1 shallot, minced
3 tablespoons sherry vinegar, divided
1/2 cup creme fraiche
3 tablespoons chopped fresh chives
3 teaspoons fresh thyme leaves
2 small heads Bibb lettuce, separated, leaves quartered if large
1 1/2 cups cooked barley (from 1/2 cup uncooked)
1/2 cup toasted chopped hazelnuts
1/2 cup fresh flat-leaf parsley leaves

Steps:

  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook half the mushrooms with 1/2 teaspoon salt, stirring occasionally, until deep golden, about 5 minutes, and transfer to a bowl. Repeat with 1 tablespoon oil, remaining mushrooms, and 1/2 teaspoon salt. Cook shallot in 1 tablespoon oil over low heat until softened. Add 2 tablespoons vinegar and simmer until reduced by half.
  • Remove from heat; whisk in creme fraiche and remaining tablespoon vinegar. Whisk in remaining 5 tablespoons oil until combined. Add chives and thyme, and season with salt and pepper; let cool. Combine lettuce, barley, mushrooms, nuts, and parsley. Add dressing, tossing to coat. Season with salt and pepper.

WARM PASTA SALAD WITH MUSHROOMS AND RADICCHIO



Warm Pasta Salad with Mushrooms and Radicchio image

Categories     Salad     Leafy Green     Mushroom     Pasta     Side     Quick & Easy     High Fiber     Lunch     Pea     Fall     Healthy     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 11

1/3 pound orecchiette (ear-shaped pasta) or farfalle (bow-tie pasta)
2 tablespoons olive oil
1/2 pound fresh white mushrooms, sliced
1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced
1 large garlic clove, minced
3 tablespoons red-wine vinegar
1/2 cup low-salt chicken broth
3/4 cup frozen baby peas, thawed
1/2 teaspoon Dijon mustard
1/4 pound radicchio, shredded (about 2 cups)
1/3 cup freshly grated Parmesan cheese

Steps:

  • In a kettle of boiling salted water cook pasta until al dente.
  • While pasta is cooking, in a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté all mushrooms with salt and pepper to taste, stirring occasionally, until golden brown. Add garlic and 1 tablespoon vinegar and cook, stirring, 1 minute. Add broth and peas and simmer 3 minutes.
  • Drain pasta in a colander and stir into mushroom mixture. Toss mixture and remove skillet from heat. In a large bowl whisk together mustard, remaining tablespoon oil, and remaining 2 tablespoons vinegar until blended. Add radicchio and toss to coat with dressing. Add pasta mixture and Parmesan and toss well.

SHIITAKE-GINGER PASTA SALAD WITH RADICCHIO



Shiitake-Ginger Pasta Salad With Radicchio image

A fusion recipe that "works". From the April 2005 issue of Sunset Magazine which I pilfered from my doctor's office and promptly returned!

Provided by COOKGIRl

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

8 ounces farfalle pasta (bowtie)
12 ounces common mushrooms, rinsed and stem ends removed (I used crimini)
4 ounces fresh shiitake mushrooms, stems removed
2 tablespoons butter
2 tablespoons extra virgin olive oil
salt & freshly ground black pepper
3 tablespoons minced fresh garlic
3 tablespoons ginger
4 cups shredded radicchio
1 cup cooked shelled edamame (Trader Joe's and Asian markets sell these) or 1 cup substitute cooked adzuki beans
2 tablespoons red wine vinegar
1 1/2 tablespoons Dijon mustard
1 tablespoon soy sauce
shaved fresh parmesan cheese

Steps:

  • Cook pasta according to package directions.
  • Drain and rinse with cold water, then drain again.
  • Slice both varieties of mushrooms and saute over medium-high heat in 1 T. of butter and the olive oil. Sprinkle with salt and pepper and cook, stirring often, until mushrooms are lightly browned, about 3 to 4 minutes.
  • Add remaining tablesopon of butter to pan. When melted, add ginger and garlic and stir until fragrant, 1 minute. Then add radicchio and edamame and stil until radicchio is wilted, 1 to 2 minutes.
  • Remove from heat.
  • In a large bowl, whisk vinegar, mustard, and soy sauce until combined.
  • Add cooked pasta and mushroom mixture and stir gently to coat.
  • Add salt and pepper to taste. Can be served warm or let cool to room temperature. Top with shaved fresh parmesan cheese (not dried) just before serving.

Nutrition Facts : Calories 490.4, Fat 18.6, SaturatedFat 5.4, Cholesterol 15.3, Sodium 384.5, Carbohydrate 64.1, Fiber 7.2, Sugar 4.2, Protein 20.9

Tips:

  • To save time, use pre-cooked barley or microwave it according to package directions.
  • If you don't have shiitake mushrooms, you can substitute another type of mushroom, such as cremini or oyster mushrooms.
  • Feel free to add other vegetables to the salad, such as shredded carrots, bell peppers, or cucumber.
  • For a vegan version of the salad, omit the feta cheese or use a vegan feta alternative.
  • Store the leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This radicchio salad with crunchy shiitake mushrooms and barley is a delicious and healthy dish that is perfect for a light lunch or dinner. It is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you are looking for a new salad recipe to try, give this one a try!

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