Portabella Marsala

Fresh Portabella mushrooms and shallots are simmered in a decadent Marsala wine sauce and served over wild rice. This vegan Portabella Marsala recipe has all of the traditional chicken Marsala flavors but with the benefits of the nutritious plant powerhouse, Portabella Mushrooms, as the star of the show. It’s hard to find a vegan meal that the entire family can enjoy but this one delivers a delicious flavor that appeals to kiddos and adults.

Marsala Cooking Wine

Dry Marsala wine is an Italian fortified wine that adds a rich flavor to savory dishes. It’s an essential ingredient in this mushroom Marsala recipe. Marsala wine has a rich, nutty flavor that adds a unique taste to this sauce. Marsala wine can be found in most liquor or specify wine stores. While I recommend using real Marsala wine, cooking wine is a convenient substitute. Marsala cooking wine can be found in most groceries stores. My favorite brand is Kedem Gourmet. It’s gluten-free with no artificial flavors or added sugars and you can order online at Amazon.

Don’t skip the fresh parsely

It’s tempting to skip a fresh herb in a recipe. They can be expensive to purchase for one recipe and they only last a few days. I get it…I’ve been known to skip here and there or substitute with the dried version that’s already in my pantry. If a recipe has just a few ingredients, it’s best to avoid the temptation. Aside from the pantry stables like oil, corn starch, and salt and pepper, this recipe only has 5 ingredients so each and every ingredient plays an important role in creating the perfect Marsala flavor. Plus, we use quite a bit so don’t skip this important ingredient to maximize the flavor combination in Portabella Marsala.

What’s in Portabella Marsala?

• Portabella mushrooms – This dish can be made with almost any type of mushroom. White button mushrooms or cremini mushrooms are delicious with Marsala. Since mushrooms are the star of the show, sometimes I’ll use a mixture of a few types of mushrooms. One of my favorite combinations is cremini with shiitake mushrooms or porcini mushrooms.
• Olive oil or butter – Use olive oil to make this recipe dairy-free.
• Shallot
• Chicken or vegetable broth
• Dry Marsala wine or Marsala cooking wine
• Corn starch
• Salt and black pepper – Marsala cooking wine is on the salty side so I don’t usually need to add extra salt, just pepper. If you’re using dry marsala wine, you make need to add a little.
• Fresh parsley
• Cooked wild rice or brown rice – This dish could also be served over pasta.

Portabella Marsala

Portabella Marsala has all the traditional chicken Marsala flavors but with the benefits of the plant-based powerhouse, Portabella Mushrooms.

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Course dinner, Main Course

Cuisine Italian

Ingredients

  

• 1 lb portabella mushrooms sliced
• 2 tbsps olive oil or butter
• 1 shallot finely chopped
• 1 ½ cups vegetable broth or chicken broth
• ¾ cup dry Marsala wine or Marsala cooking wine
• 1 tablespoon corn starch
• black pepper
• ½ cup fresh parsley chopped
• 2 cups cooked wild rice or brown rice

Instructions

 

• Heat 1 tbsp olive oil on medium heat in a large skillet. Add sliced Portabella mushrooms and sauté for 5-7 minutes.
• Remove the mushrooms from the skillet. Add 1 tbsp olive oil to the pan and sauté the shallot for 2-3 minutes.
• Add the broth and the Marsala wine to the skillet and bring to a low boil. Continue to cook on a low boil for 10-12 minutes until the sauce is reduced.
• Mix the corn starch with about 1/2 cup liquid from the pan. Add the corn starch mixture back into the pan and stir with a whisk for 3-4 minutes or until the sauce just starts to thicken.
• Add the mushrooms back into the pan along with the parsley and cook for 1-2 minutes. Add a pinch of black pepper.
• Serve each serving over about 1/2 cup of rice.

Keyword portobello marsala, portobello mushroom marsala, vegan chicken marsala, vegan marsala, vegan mushroom marsala, vegetarian marsala

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