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Mushroom Marsala with Barley

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

By Taste Of Home Editorial Team

Recipe by Arlene Erlbach

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

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

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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.
    • Test Kitchen Approved

    Mushroom Marsala with Barley

    Contest Winner
    1 review
    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
    Text Ingredients

    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.

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