Vegetarian mushroom marsala is made with Marsala wine, garlic, shallots, mushrooms, spinach, and tomatoes. It’s a perfect meatless meal to serve over protein-packed quinoa or nutty brown rice.

mushroom marsala this recipe

Recipe Review: “I’m new to the vegetarian world. This dish was divine!!! I doubled the recipe and served it over linguine with freshly grated parmesan cheese. There are only two of us, and there were no leftovers.” ~ Maria ★★★★★

What is Mushroom Marsala?

This mushroom Marsala recipe is a silky, saucy meal that is unlike any other. While traditional chicken marsala recipes include a few mushrooms, this vegetarian version is the perfect substitution.

It’s made with mushrooms, spinach, tomatoes, dry Marsala wine, and parsley. The meaty mushrooms and savory flavor combine to make a sauce you can eat by itself or serve over grains, pasta, or red skin mashed potatoes.

It also pairs well with roasted half chicken, bone-in turkey breast, or even baked cod with panko!

Love vegetarian recipes? Try penne primavera recipe with a creamy pesto sauce, mushroom stroganoff, or our twice-baked spaghetti squash recipe!

close up vegetarian marsala

What is Marsala Wine? 

Marsala is a fortified wine made in southern Italy near Sicily. The process of fortification adds liquor, such as brandy, to the wine during the fermentation process to produce either a dry or sweet wine. Because it’s aged in oak barrels, the longer the wine stays there the more depth and overall quality it will have.

What kind of Marsala is best to use? Marsala ranges from dry to very sweet, so for a savory dish, you’d want to use a dry wine.

Where to find Marsala wine? In the United States, you should be able to find Marsala near Port, Madeira, or Vermouth in larger liquor stores. Don’t be fooled by the imitation Marsala wine you can find at local grocery stores. This is not the same as the traditional version and the flavor will be much different if you use it.

What to substitute for it? If you can’t find real Marsala wine, you can use a mixture of white wine and brandy or dry Sherry instead.

Ingredients

Here are the ingredients to make this quick and easy weeknight meal.

  • Olive oil 
  • Shallots 
  • Garlic 
  • Cremini mushrooms  
  • Dry Marsala wine
  • Cherry tomatoes 
  • Chicken or veggie stock
  • Red pepper flakes
  • Sugar
  • Spinach
  • Butter
  • Fresh parsley
  • Kosher salt and black pepper

Veggie Marsala - easy meatless weeknight meal that is flavor packed thanks to Marsala wine, shallots, garlic, mushrooms, spinach, and tomatoes | littlebroken.com @littlebroken

How to Make Mushroom Marsala

The steps to make this Marsala mushroom recipe are easy and straightforward. You can find the full instructions in the recipe card below.

  • Cook the shallots, garlic, and mushrooms, over medium-high heat in a large skillet until the mushrooms are golden brown.
  • Pour the Marsala wine into the pan and simmer until the liquid reduces.

Tip: Be sure to use real Marsala wine and not “Marsala cooking wine.” It’s a big difference that will pay off in loads of flavor.

  • Add tomatoes, stock, salt, red pepper flakes, sugar, and black pepper, to taste. Simmer the mixture, uncovered, until the liquid has slightly thickened.
  • Add spinach and cook until it’s wilted. Then stir in the butter and parsley.

Veggie Marsala - easy meatless weeknight meal that is flavor packed thanks to Marsala wine, shallots, garlic, mushrooms, spinach, and tomatoes | littlebroken.com @littlebroken

Recipe Tips

This is a very easy dish that turns out great every time. Here are a couple of tips and tricks to make it even better.

  • Safe for minors! The alcohol from the wine will evaporate when cooking, so you don’t need to worry about serving this dish to minors or those with alcohol intolerance. However, if you want to avoid alcohol altogether, this might not be the dish for you. Marsala wine has a very distinct flavor and there is no non-alcoholic substitute that I would recommend.
  • Serve with Parmesan cheese. Grate fresh parmesan cheese over the top before serving to give it an extra umami flavor.
  • Use other mushrooms. Use your favorite type of fresh mushrooms – portobello, shiitake, trumpet, or any other. You can even mix and match the mushrooms for different flavors and textures.  
  • Add acidity. Add freshly squeezed lemon juice right before serving to balance out the richness of the dish.

Variations

This recipe is delicious as it is, but you can make changes based on what you like best. Here are some options to get you started.

  • Protein. Saute stew meat and add it to the dish before simmering to allow it to break down and become tender.   
  • Veggies. Add veggies like peas, asparagus, green beans, leeks, or cubed potatoes.  
  • Herbs. Herbs like rosemary, fresh thyme, and sage add a wonderful aromatic flavor profile.  
  • Swap out oil. Use butter instead of olive oil to saute the onions, garlic, shallots, and mushrooms for more flavor.
  • Make it creamy. Add sour cream or heavy whipping cream to make a creamy mushroom Marsala sauce.  
  • Add nuts. Sprinkle pine nuts over the top before serving for added texture and flavor.
veggie marsala

How to Serve 

This delicious sauce can be served over angel hair pasta, egg noodles, white or brown rice, barley, farro, quinoa, or cheesy mashed potatoes.

Feel free to pair it with roasted bone-in chicken breast or steak and serve the meal with a kale apple salad or freshly baked bread.  

You can also serve it with a light side dish like Zucchini with Mozzarella, Cauliflower Tabbouleh, or Roasted Asparagus with lemon.  

Storing Tips 

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to five days.

Reheat: When you’re ready to reheat the leftovers, microwave the bowl in 30-second increments until it’s heated through. You may need to add a little water if the mixture is too thick.

Freeze: You can freeze leftover Mushroom Marsala to save for later or you can make this sauce in advance and keep it handy until you’re ready to use it. Store it in a freezer-safe container or plastic bag and keep it in the freezer for up to three months.

To thaw, let it sit in the refrigerator overnight and then heat it up in the microwave to serve with dinner.

FAQs

Is Mushroom Marsala vegetarian? 

This recipe for Mushroom Marsala is a vegetarian dish. You have the option of using vegetable broth instead of chicken broth as well.

Should I clean mushrooms before using them?  

Yes, you should always rinse mushrooms in cold water and rub off any dirt with your fingers before slicing them. Since mushrooms grow close to the ground and are delicate, they don’t get as clean as other vegetables before they reach the grocery store.

Is Mushroom Marsala creamy? 

This version of Mushroom Marsala isn’t creamy, however, you can add a little heavy cream at the end to make it creamy. 

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Veggie Marsala - easy meatless weeknight meal that is flavor packed thanks to Marsala wine, shallots, garlic, mushrooms, spinach, and tomatoes | littlebroken.com @littlebroken

Mushroom Marsala

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
  • Author: Katya
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 4 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: Italian
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Description

Vegetarian marsala made with Marsala wine, garlic, shallots, mushrooms, spinach, and tomatoes. It’s a perfect meatless meal to serve over protein-packed quinoa or nutty brown rice.

Ingredients

Units Scale
  • 3 Tbsp. olive oil
  • 2 shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 lb. sliced baby Bella mushrooms or white mushrooms
  • 1/2 cup dry Marsala wine (the real stuff not “cooking” Marsala)
  • 1 pint cherry tomatoes
  • 1/2 cup chicken stock or vegetable broth
  • 1 tsp. kosher salt, plus more to taste
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. granulated sugar
  • 1 (6 oz.) bag of baby spinach
  • 4 Tbsp. unsalted butter, sliced
  • 1/4 cup fresh chopped parsley
  • Fresh ground black pepper, to taste
  • Cooked quinoa, for serving

Instructions

  1. Heat oil in a large sauté pan over medium heat. Add shallots, garlic, mushrooms, and sauté for 8-12 minutes, stirring occasionally, until moisture has evaporated and golden brown.
  2. Pour the Marsala wine in the pan and boil down for a few minutes to cook out the alcohol and reduce the liquid slightly.
  3. Add tomatoes, stock, salt, red pepper flakes, sugar, and black pepper, to taste. Simmer the mixture, uncovered, for 15-17 minutes until the tomatoes break down and release their juices and some of the liquid has slightly reduced.
  4. Stir in the spinach and cook for a few minutes until it cooks down.
  5. Remove the pan from the heat and stir in the butter and parsley. Taste for salt and pepper. Serve over cooked quinoa.

Notes

  • Marsala wine substitutes from our readers: Cabernet Sauvignon, Malbec, or 1/2 cup dry white wine + 2 tsp. brandy.
  • Leftovers: Store leftovers in an airtight container for up to 5 days.

Nutrition

  • Serving Size: 1/4 mushroom sauce
  • Calories: 282
  • Sugar: 5.5 g
  • Sodium: 464.6 mg
  • Fat: 22.8 g
  • Carbohydrates: 13.3 g
  • Protein: 5.2 g
  • Cholesterol: 31.4 mg

Recipe originally published May 2017, but updated to include new information.

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