Warm Barley Salad with Buttered Mushrooms and Shallots

INGREDIENTS

500 g

mushrooms, (cremini or mini portobellos are best - sliced 1/4 inch thick)

1/2 tsp

salt

1/2 tsp

ground black pepper

4 tbsp

salted butter

1 tbsp

olive oil

large shallots, (peeled and sliced into 1/4 inch rings)

1 clove

garlic, (finely minced)

1 tbsp

thyme leaves

6 cups

pearl barley, (cooked, drained, and cooled)

1/4 cup

parsley, (finely chopped)

1/4 cup

orange juice, (fresh)