Mushroom Marsala with Barley Recipe

Mushroom Marsala with Barley Recipe
Mushroom Marsala with Barley Recipe photo by Taste of Home
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Mushroom Marsala with Barley Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 4 hours

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

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

    Nutritional Facts

    3/4 cup: 235 calories, 9g fat (2g saturated fat), 7mg cholesterol, 139mg sodium, 31g carbohydrate (6g sugars, 5g fiber), 7g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 vegetable.

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    • 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
    1. 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.
    2. 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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