INGREDIENTS
1 1/2 lb
baby portobello mushrooms, cut into 3/4-in. chunks
1 cup
thinly sliced shallots
3 tbsp
olive oil
1/2 tsp
minced fresh thyme
3/4 cup
Marsala wine, divided
3 tbsp
reduced-fat sour cream
2 tbsp
all-purpose flour
1 1/2 tsp
grated lemon zest
1/4 tsp
salt
1/4 cup
crumbled goat cheese
1/4 cup
minced fresh parsley
2 1/2 cups
cooked barley