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Mushroom Marsala with Barley

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. —Arlene Erlbach, Morton Grove, Illinois
  • Total Time
    Prep: 20 min. Cook: 4-1/4 hours
  • Makes
    6 servings


  • 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


  • 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 about 4 hours, until vegetables are tender.
  • 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.

Test Kitchen tips
  • Marsala is an Italian wine fortified with alcohol. Its distinctive flavor is found in many Italian desserts, entrees and side dishes.
  • You can substitute red or white wine, beer or broth for the Marsala. Be prepared: This will change the flavor dramatically.
  • When fresh wild mushrooms are in season, swap in a medley of them for the baby portobellos.
  • 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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