Mushroom Marsala With Barley

• 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

1. 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 until vegetables are tender, about 4 hours.
2. 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.

baby portobello mushrooms, shallots, olive oil, thyme, marsala wine, sour cream, flour, lemon zest, salt, goat cheese, fresh parsley, barley

Taken from www.tasteofhome.com/recipes/mushroom-marsala-with-barley/ (may not work)