Chicken Marsala was a family favorite growing up. It was one of many recipes that I took from my mom and kept making once I moved out. When Alex and I started leaning toward eating vegetarian, I knew that our Marsala recipe minus the chicken would be just as good. Let’s be honest, chicken doesn’t really add much flavor if any. We experimented with mushrooms and came up with this delicious Mushroom Marsala recipe. The mushrooms are where it’s at and we use a lot in here. This vegan Mushroom Marsala sauce is best served over mashed potatoes or pasta.
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Mushroom Marsala Sauce
(2 votes, average: 3.50 out of 5)
Loading...Ingredients
- 16 oz. baby portobello mushrooms
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1/3 cup marsala wine
- 2 cups vegetable broth
- 4 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon thyme (optional, but highly recommended)
- pepper, to taste
Instructions
Wash and then slice mushrooms. I like to cut the mushroom down the middle and then slice every 1/4 inch.
Heat olive oil in a large frying pan, over medium/medium-high heat.
Add mushrooms and saute for about 5-7 minutes, or until most of the water is cooked off.
Add in garlic, salt, and thyme. Cook for 1-2 more minutes.
Sprinkle flour over the mushrooms and cook, stirring frequently, for about 5 minutes. The flour will stick to the mushrooms and start to brown slightly.
Using a whisk, stir in the marsala wine. The liquid will thicken right away.
Add in the vegetable broth. Continue whisking until the sauce gently boils and thickens to a nice, gravy-like consistency.
Serve over mashed potatoes or pasta.
Nutrition
-
Serving Size: approx. 1/2 cup
-
170 Calories
-
11.6g Carbohydrates
-
11g Fat
-
4.6g Protein
-
1.4g Saturated fat
-
3g Sugar
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