Best Mushroom Marsala With Barley Recipes

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MUSHROOM MARSALA



Mushroom Marsala image

This is a savory mushroom side dish perfect for the holidays or any weeknight meal.

Provided by Marlynn Schotland

Categories     Side Dish

Time 20m

Number Of Ingredients 7

3 tablespoons unsalted butter (divided)
1 pound of cremini mushrooms (sliced)
¼ cup Marsala wine
2 garlic cloves (minced)
1 teaspoon thyme leaves
½ teaspoon kosher salt
¼ teaspoon black pepper

Steps:

  • In a large pan over medium-high heat, heat 1 tablespoons butter. Add mushrooms and sauté, stirring often, for 2-3 minutes.
  • Add the garlic, sauté for 1 minute until softened.
  • Sprinkle in the thyme, salt, and pepper and cook for another 1-2 minutes, just until most of the water evaporates.
  • Add the remaining 2 tablespoons butter and continue to cook for 3-4 minutes until mushrooms have a nice dark brown glaze and are softened.
  • Add the Marsala wine, increase the heat to high, and bring to a boil. Continue to boil, stirring regularly, for 2-3 minutes, just until the liquid has cooked down. Remove from heat. Serve.

Nutrition Facts : Calories 127 kcal, Carbohydrate 8 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 23 mg, Sodium 300 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving

MUSHROOM SOUP WITH MARSALA



Mushroom Soup with Marsala image

Provided by Rachael Ray : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 ounce dried porcini or mixed wild mushrooms
4 cups chicken or vegetable stock
1/4 cup olive oil
1 pound fresh mushrooms, chopped
2 tablespoons fresh thyme leaves, chopped
4 cloves garlic, chopped
4 shallots, chopped
1 large fresh bay leaf
Salt and pepper
1 cup marsala
1/2 cup fresh flat-leaf parsley leaves, finely chopped
Juice of 1/2 lemon
Sliced good quality white, peasant or Italian bread, pan toasted or lightly fried in in olive oil or butter, for serving
Grated Parmigiano-Reggiano, for serving

Steps:

  • Place the dried mushrooms and stock in a pot. Bring to a low simmer and heat to reconstitute.
  • Heat the oil in a soup pot over medium-high heat. When it begins to ripple, add the fresh mushrooms and cook until lightly browned and tender, 12 to 15 minutes. Add the thyme, garlic, shallots and bay leaf, and then season with salt and pepper. Stir to soften, 2 to 3 minutes. Deglaze the pan with marsala and cook to reduce by half.
  • Remove the plump, reconstituted dried mushrooms from their stock and chop. Then add the mushrooms and the mushroom stock to soup pot, discarding the last few spoonfuls of stock where grit may have settled. Add 2 cups water to the soup, and simmer a few minutes. Taste and adjust the seasoning. Cool to store for a make-ahead meal.
  • Reheat over medium heat. To serve, add the parsley and stir in the lemon juice to the soup. Place a small round of fried toast in each soup bowl, sprinkle with a little cheese and top with the soup.

MUSHROOM MARSALA WITH BARLEY



Mushroom Marsala with Barley image

This filling vegetarian recipe is a tasty mashup of chicken Marsala and mushroom barley soup. It's great as a main dish, but it can also be served, with or without the barley, as a side. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 4h35m

Yield 6 servings.

Number Of Ingredients 12

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

Steps:

  • 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 about 4 hours, until vegetables are tender., Stir in sour cream, flour, lemon zest, salt and remaining Marsala. Cook, covered, on low 15 minutes longer. Sprinkle with goat cheese and parsley. Serve with hot cooked barley.

Nutrition Facts : Calories 235 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 139mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

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