Begin by rinsing the barley under cold water, adding it to a pot with 3 cups of salted water. Bring to a boil, reduce heat, cover, and simmer for about 30-40 minutes until tender. Drain and set aside to cool.

In a skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté for about 5-7 minutes until golden brown. Add butter, basting the mushrooms for an additional 2-3 minutes.

In a mixing bowl, combine the cooked barley, sautéed mushrooms, and freshly chopped herbs. Toss gently to blend flavors.

Drizzle with olive oil and lemon juice, tossing gently to coat evenly.

Season with salt and pepper to taste. Let the salad rest for about 15-20 minutes before serving warm or chilled.