We have had quite the wintery weather week. And the snow and cold are going to continue into next week, too. It’s usually not a problem for us. With a little bit of planning for both the menu and grocery runs, we are ready!

This dish uses a slow cooker. We were given a slow cooker as a wedding present a very long time ago. We used it often and had it until just a few years ago. At that time, Eric talked me into getting an Instant Pot. He was excited for its quick cooking feature. Even though the pressure cooker had a slow cooker function, it took me some time to accept the Instant Pot as a replacement for the Crock Pot. Eventually, I did and we now use this versatile kitchen appliance quite often as both a pressure cooker and a slow cooker.

In this recipe, mushrooms and shallots are slow cooked and flavored with Marsala wine, thyme, and lemon zest. Sour cream thickens the sauce while goat cheese and parsley add pops of flavor to the finished product. It’s wonderful over nutty cooked barley. It could also be served over cooked rice. It’s a warm and satisfying meal on wintery evenings!

Mushroom Marsala with Barley

Mushroom Marsala with Barley (adapted from tasteofhome.com) Total Time Required: 5 hours, Prep Time: 20 minutes, Cook Time: 4-1/4 hours, Makes: 6 servings

Ingredients:

• 1-1/2 pounds baby portobello mushrooms, cut into 3/4-inch chunks
• 1 cup thinly sliced shallots
• 3 tablespoons olive oil
• 1/2 teaspoon minced fresh thyme
• 3/4 cup Marsala wine, divided
• 3 tablespoons 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

Directions:

In a 4- or 5-quart slow cooker, combine the mushrooms, shallots, olive oil, and thyme. Add 1/4 cup of the Marsala wine. Cook, covered, on low for about 4 hours, until the vegetables are tender.

Add the mushrooms, shallots, and Marsala wine to the pot with the olive oil.

Stir in the sour cream, flour, lemon zest, salt, and remaining 1/2 cup Marsala. Cook, covered, on low for 15 minutes longer.

Stir in the sour cream, flour, lemon zest, salt, and remaining Marsala wine.

Sprinkle the mushrooms with goat cheese and parsley. Serve over hot cooked barley.

Serve the Mushroom Marsala over barley with goat cheese and parsley.

This is cold weather comfort food!  ~Linda

Mushroom Marsala with Barley (adapted from tasteofhome.com) Total Time Required: 5 hours, Prep Time: 20 minutes, Cook Time: 4-1/4 hours, Makes: 6 servings

Ingredients:

• 1-1/2 pounds baby portobello mushrooms, cut into 3/4-inch chunks
• 1 cup thinly sliced shallots
• 3 tablespoons olive oil
• 1/2 teaspoon minced fresh thyme
• 3/4 cup Marsala wine, divided
• 3 tablespoons 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

Directions:

In a 4- or 5-quart slow cooker, combine the mushrooms, shallots, olive oil, and thyme. Add 1/4 cup of the Marsala wine. Cook, covered, on low for about 4 hours, until the vegetables are tender.

Stir in the sour cream, flour, lemon zest, salt, and remaining 1/2 cup Marsala. Cook, covered, on low for 15 minutes longer. Sprinkle the mushrooms with goat cheese and parsley. Serve over hot cooked barley.