Mushroom Barley Bowl

These mushroom and poached egg barley bowls are perfect to meal prep for lunch or dinner.



  • 1 cup pearl barley (dry, rinsed and drained)
  • 3 cups water (or broth)
  • kosher salt and pepper, to taste
  • 3 tbsps extra virgin olive oil (plus more for drizzling)
  • 2 shallots, sliced in thin rings
  • 12 oz mushrooms (shiitake and oyster mix is great), stem removed from shiitake
  • 4 eggs
  • 1/2 lemon, juiced and zested
  • 4 cups arugula
  • 1 cup crumbled goat cheese (or feta)
  • nanami togarashi, for garnish (optional)


  1. Combine the barley and water (or broth) in a medium sized pot. Add a good pinch of kosher salt. Bring to a boil over medium-high heat and then reduce the heat, cover and cook for 25 to 35 minutes, until cooked through and fluffy. Start checking around 25 minutes to see if its cooked through. It will likely take between 30 and 35 minutes. Once cooked, turn off the heat, cover and remove from the heat. Let it stand for five to ten minutes.
  2. Meanwhile, heat a large skillet over medium heat. Add 1 tbsp of oil and once hot, add the shallots. Cook until softened and just starting to brown, about five minutes, reducing the heat if needed to avoid burning. Remove the shallots and set aside on a plate and season with salt and pepper.
  3. In the same skillet, add the remaining oil over medium heat. Add in the mushrooms (in batches) and cook until browned and crispy on one side, then flip and continue cooking until browned on the other side, about six to eight minutes. Season with salt and pepper and set aside.
  4. In a medium sized pot, bring water to a boil for the eggs and then reduce the heat so the water is simmering. Carefully crack the eggs in a glass or small ramekin and swirl the water in the pot with a wooden spoon to create a vortex. Carefully pour the egg into the water and cook for three to four minutes (depending on preference), until the whites are set and the yolk is still runny. Remove with a slotted spoon and set aside on a paper towel lined plate and repeat with the remaining eggs. If you feel comfortable doing more than one poached egg at a time, by all means, go for it.
  5. Fluff the barley and add a drizzle of olive oil, half the lemon juice and zest. Season with more salt and pepper if needed.
  6. Divide the barley into bowls and top with the shallot, mushrooms and eggs. Add the arugula and squeeze on more lemon juice and olive oil on top. Top with goat cheese and nanami togarashi if using. Enjoy!