Bring a medium saucepan of water to a boil. Add the pearled barley then cook for 30 minutes, drain.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook half the mushrooms for 5 minutes, until tender, seasoning with salt and pepper while they’re cooking. Then remove the mushrooms to a large mixing bowl. Reheat the skillet over medium-high heat with another tablespoon of olive oil. Add the garlic and the other half of the mushrooms, cook for 5 minutes, until tender, seasoning with salt and pepper while they’re cooking. Remove the mushrooms to a large mixing bowl.
To the mushrooms add the drained barley, the lemon juice, parsley and the remaining 2 tablespoons of olive oil. Season with salt and pepper to taste. Don’t be afraid to salt! Serve warm or room temperature.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/11/09/warm-mushroom-barley-salad/