Name: Mushroom Marsala with Barley
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 1-1/2 pounds baby portobello mushrooms, cut into 3/4-in. chunks -; 1 cup thinly sliced shallots -; 3 tablespoons olive oil -; 1/2 teaspoon minced fresh thyme -; 3/4 cup Marsala wine, divided -; 3 tablespoons reduced-fat sour cream -; 2 tablespoons all-purpose flour -; 1-1/2 teaspoons grated lemon zest -; 1/4 teaspoon salt -; 1/4 cup crumbled goat cheese -; 1/4 cup minced fresh parsley -; 2-1/2 cups cooked barley -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mushroom Marsala with Barley

1. 1-1/2 pounds baby portobello mushrooms, cut into 3/4-in. chunks -

2. 1 cup thinly sliced shallots -

3. 3 tablespoons olive oil -

4. 1/2 teaspoon minced fresh thyme -

5. 3/4 cup Marsala wine, divided -

6. 3 tablespoons reduced-fat sour cream -

7. 2 tablespoons all-purpose flour -

8. 1-1/2 teaspoons grated lemon zest -

9. 1/4 teaspoon salt -

10. 1/4 cup crumbled goat cheese -

11. 1/4 cup minced fresh parsley -

12. 2-1/2 cups cooked barley -

How to cook deliciously - Mushroom Marsala with Barley

1. Stage

In a 4- or 5-qt. slow cooker, combine mushrooms, shallots, olive oil and thyme. Add 1/4 cup Marsala wine. Cook, covered, on low 4 hours or until vegetables are tender.

2. Stage

Stir in sour cream, flour, lemon zest, salt and remaining 1/2 cup Marsala. Cook, covered, on low 15 minutes longer. Sprinkle with goat cheese and parsley. Serve with hot cooked barley.