Mushroom Loaded Marsala
Looking for a hearty, authentic, mouthwatering pasta dish? How about one that also happens to be a plant-based lightened up version of a classic Italian dish?
I've got just the thing, Mushroom Marsala, packed with extra mushrooms and extra sauce, because we can never get enough of either! DYK - that mushrooms are one of the best plant sources of vitamin D? They're seriously packed with nutrition!
I’ve noticed my kiddos really enjoy this dish, especially the 'shrooms, and I think it’s because of the subtle sweetness from the Marsala wine.
You can throw in some sautéed chicken or tofu, or eat this flavorful dish as is. Just make sure you've got a nice hunk of bread to soak up that extra sauce!
As Ami put it, "This is better than what we get at our Italian restaurant, mama!" So give it a try and let us know what you think!
Pasta of choice (I love Bertolli fresh pasta, 90z)
1 Tbsp olive oil
1 Tbsp unsalted butter, or vegan butter of choice
2 8-oz. packages of pre-sliced baby Portobello or button mushrooms
1 5 oz. package shiitake mushrooms (optional, the more the merrier!)
1/3 cup finely chopped shallot (about 1 medium shallot)
2 cloves garlic, minced
1/2 tsp salt
1 cup unsalted vegetable or chicken stock
16 oz. dry Marsala wine
2 Tbsp corn starch
Mini tomatoes, sliced in half
Cook pasta according to directions.
Meanwhile, melt butter and oil in a pan over medium-high heat. Add mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add shallots, garlic, and salt; cook for 1 to 2 minutes more.
Add stock and Marsala and bring to a boil, then reduce heat to medium and gently boil, uncovered, until the sauce is reduced by about half and darkened in color, 10 to 15 minutes. Taste and add salt to desired preference. If sauce is too sweet, add about 1/2 cup stock at a time until balanced.
The end result is a relatively thin sauce, but if it's too thin for you're liking: ladle about 1/3 cup of liquid out of the pan and combine with cornstarch in a bowl. Mix well and return to the pan, stirring constantly. Sauce will thicken up quickly.
Toss in tomatoes and cooked pasta and serve topped with top shaved Parmesan.