Mushroom Marsala with Barley

Total Time
Prep: 20 min. Cook: 4-1/4 hours

Updated on May 12, 2023

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

Now Trending


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.
  • Mushroom Marsala with Barley

    Prep Time 20 min
    Cook Time 4 hours 15 min
    Yield 6 servings

    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

    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 4 hours or until vegetables are tender.
    2. Stir 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.

    Nutrition Facts

    3/4 cup mushrooms with about 1/3 cup barley: 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.

    Loading Popular in the Community
    Loading Reviews