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Mushroom Marsala with Barley

Arlene Erlbach
  • minutes
  • Serves

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