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Portabella Marsala is a vegan version of Chicken Marsala and with flavor this big, you won't miss the chicken one bit!

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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