Mushroom Marsala with Barley
This Mushroom Marsala with barley combines earthy flavors, creamy textures, and nutrition in an easy slow cooker recipe. Perfect for a vegetarian main course or a comforting dinner idea!
Equipment
- 4- or 5-quart slow cooker
- Small bowl
Ingredients
- 1-1/2 pounds baby portobello mushrooms cut into 3/4-inch 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
- In a 4- or 5-quart slow cooker, combine mushrooms, shallots, olive oil, and thyme. Toss to coat evenly.
- Pour in 1/4 cup of Marsala wine. Cover and cook on low for 4 hours, or until the mushrooms are tender.
- In a small bowl, whisk together sour cream, flour, lemon zest, and salt. Stir this mixture, along with the remaining 1/2 cup of Marsala wine, into the slow cooker.
- Cook on low for another 15 minutes, allowing the sauce to thicken slightly.
- Garnish with crumbled goat cheese and fresh parsley just before serving.
- Serve warm over cooked barley for a satisfying main course.