Begin by rinsing 1 cup of barley under cold water. Combine with 3 cups of water and a pinch of salt in a pot. Bring to a boil, then reduce to a simmer and cover, cooking for about 30–40 minutes until tender. Drain excess water and cool.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add 8 ounces of sliced mushrooms and sauté for about 6–8 minutes until golden brown and tender.

In a large mixing bowl, combine cooled barley and the sautéed mushrooms. Add a generous handful of chopped herbs and squeeze in the juice of one lemon. Season with salt and pepper to taste.

Toss the ingredients together and serve warm or at room temperature, garnished with additional lemon juice and optional nuts or seeds.