Mushroom Marsala with Barley
4 hours, 30 minutes. Serves 6. Courtesy of Taste of Home
Ingredients
1 1/2 lbs. baby portobello mushrooms, quartered
1 cup shallots, thinly sliced
3 tbsp. olive oil
1/2 tsp. fresh thyme, minced
3/4 cup Sheffield Silver Lane Marsala
3 tbsp. reduced fat sour cream
1 tbsp. all-purpose flour
1 1/2 tsp. lemon zest
1/4 tsp. kosher salt
1/4 cup goat cheese, crumbled
1/4 cup fresh parsley, minced
2 1/2 cups cooked barley
Directions
In a 4-5 quart slow cooker, combine mushrooms, shallots, olive oil and thyme. Add 1/4 cup Marsala wine. Cook, covered, on low about 4 hours, until vegetables are tender.
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 over warm cooked barley. Enjoy!