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Start by cooking the barley. I find it easiest to cook it in the rice cooker: combine 1 cup of barley with 2 cups of water and ¼ tsp of salt. Press the start button, and let it do its thing. It usually takes about 30 minutes. If you don't have a rice cooker, there should be instructions on the package for how to cook it on the stove.
In a large skillet, heat 2 tbsp of the olive oil over medium high heat, then add the mushrooms. Season with ¼ tsp salt and ⅛ tsp black pepper, and cook for about 10 minutes, until browned.
Add the garlic and spinach, and cook for about 2 more minutes, until the spinach is wilted.
When the barley has finished cooking, place it in a large mixing bowl and add the mushroom mixture.
Add the remaining 2 tbsp olive oil, and 1 or 2 tbsp of balsamic vinegar (see notes), and all the herbs. Toss well, and taste for final seasoning adjustments. I'll usually add a touch more salt (about ¼ tsp) and a few more cracks of black pepper. Enjoy!