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Veggie Marsala


  • 3 Tbsp. olive oil
  • 2 shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 pound 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 baby spinach
  • 4 Tbsp. unsalted butter, sliced
  • 1/4 cup fresh chopped parsley
  • fresh ground black pepper, to taste
  • cooked quinoa, for serving


  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.