Mushroom Marsala With Barley Recipe

Ingredients

1-1/2 pounds baby portobello mushrooms, cut into 3/4-in. chunks1 cup thinly sliced shallots3 tablespoons olive oil1/2 teaspoon minced fresh thyme3/4 cup Marsala wine, divided3 tablespoons reduced-fat sour cream2 tablespoons all-purpose flour1-1/2 teaspoons grated lemon zest1/4 teaspoon salt1/4 cup crumbled goat cheese1/4 cup minced fresh parsley2-1/2 cups cooked barley

Preparation

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 1/2 cup Marsala. Cook, covered, on low 15 minutes longer. Sprinkle with goat cheese and parsley. Serve with hot cooked barley.