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Mushroom Marsala with Barley

TOTAL TIME: Prep: 20 min. Cook: 4-1/4 hours YIELD: 6 servings.
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

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.

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