Mushroom Marsala with Barley

  Side Dishes

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.

Mushroom Marsala with Barley

Average Rating: 4

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

Instructions

  • 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, about 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.

Nutrition 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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