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
- 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.
- Pour the Marsala wine in the pan and boil down for a few minutes to cook out the alcohol and reduce the liquid slightly.
- 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.
- Stir in the spinach and cook for a few minutes until it cooks down.
- 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