MUSHROOM MARSALA WITH BARLEY RECIPE

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Mushroom Marsala with Barley Recipe image

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

Provided by @MakeItYours

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 until vegetables are tender, 4 hours.
  • 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.
  • Yield: 6 servings.
  • Test Kitchen tips
  • Marsala is an Italian wine fortified with alcohol. Its distinctive flavor is found in many Italian desserts, entrees and side dishes.
  • You can substitute red or white wine, beer or broth for the Marsala. Be prepared: This will change the flavor dramatically.
  • When fresh, wild mushrooms are in season, swap in a medley of them for the baby portobellos.
  • Originally published as Mushroom Marsala with Barley in Taste of Home
  • December 2017
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