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

  1. 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.

  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 over warm cooked barley. Enjoy!