Mushroom Marsala with Barley
This vegetarian recipe is a tasty mashup of chicken Marsala and mushroom barley soup. It's terrific as a main dish, but it can also be served, with or without the barley, as a side. —Arlene Erlbach, Morton Grove, Illinois
Test Kitchen tips
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
Directions
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1In 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.
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2Stir 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.
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