Heat a saucepan over medium heat until a few drops of water will dance on it.

Add sliced mushrooms to the dry saucepan and saute until they have released most of their juices, about 6 minutes.

Add olive oil to the saucepan.

Add diced onion or shallot, thinly sliced leek, and fresh herbs (thyme or sage, parsley, and/or chives) to the saucepan.

Saute until the vegetables are tender and beginning to brown.

Stir in cooked barley and toss together until heated through and the flavors are blended.

Optional: Add dried fruit such as cranberries, currants, or cherries; sliced or crushed nuts such as almonds, walnuts, pecans or hazelnuts.