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

Time 4h35m

Yield 6 servings.

Number Of Ingredients 12

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

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