500gramsmushrooms,cremini or mini portobellos are best - sliced 1/4 inch thick
1/2teaspoonground black pepper
4tablespoons salted butter
4largeshallots,peeled and sliced into 1/4 inch rings
6cupspearl barley,cooked, drained, and cooled
Cook the pearl barley according to package instructions and set aside to cool.
In a large skillet over medium heat, saute the mushrooms in 2 tablespoons of the butter and the olive oil. Add half the salt and half of the ground black pepper. Cook until deep brown in colour - about 15 minutes. Transfer mushrooms and all of the butter/oil into a glass bowl. Set aside.
Add the shallots to the skillet, along with the remaining butter, salt, and ground black pepper. Saute the shallots until they are deep brown in colour - about 15 minutes.
Add the garlic and cook into the shallots for 1-2 minutes.
Add the shallot and garlic mixture to the bowl with the mushrooms. Be sure to use a rubber spatula to scrape all of butter out of the skillet.
Transfer the cooled barley to the warm skillet. Stir the barely around, using the residual heat from the pan to slightly warm the cooked barley.
Add the mushrooms, shallots, and garlic. Toss in the fresh thyme leaves, parsley, and the orange juice. Toss to combine and serve immediately.