- Mushroom Marsala With Barley.jpg (53.43 KiB) Viewed 383 times
Preparation Time: 20 minutes
Cooking time: 4¼ hours
Serves: 6
If served as six portions, provides 235 cals, 11g fat (of which 2g saturates), 6g sugar and 0.1g salt per portion.
Ingredients
- 1½lb baby portobello mushrooms, cut into ¾ inch chunks
- 1 cup thinly sliced shallots
- 3 tbsp olive oil
- ½ tsp minced fresh thyme
- ¾ cup Marsala wine, divided
- 3 tbsp reduced-fat sour cream
- 2 tbsp all-purpose flour
- 1½ tsp grated lemon zest
- ¼ tsp salt
- ¼ cup crumbled goat cheese
- ¼ cup minced fresh parsley
- 2½ cups cooked barley
Method
1. In a 4 or 5 quart slow cooker, combine mushrooms, shallots, olive oil and thyme. Add ¼ 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 ½ cup Marsala. Cook, covered, on low 15 minutes longer. Sprinkle with goat cheese and parsley. Serve with hot cooked barley.
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