Boil the barley and leave it aside to cool. In a large pan over medium heat, toss the mushrooms with a little butter and olive oil.

Add salt and black pepper. Cook until a deep brown color about 15 minutes.

Transfer the mushrooms to the side. Add the chopped onion to the pan together with the butter and salt and let them brown for about 15 minutes. Add the garlic and cook with the onion for 1-2 minutes. Add the onion and garlic mixture to the bowl with the mushrooms. Transfer the cooled barley to the pan and mix it with the other ingredients.

Add fresh thyme leaves, parsley and orange juice.