This recipe is courtesy of our friend Olivia over at IG: @liv_3kurtz
Mushroom marsala is a great vegetarian dish to incorporate into your weekly dinner rotation. You can skip the labor-intensive step of preparing and tenderizing chicken breasts and instead experiment with a hefty mix of R&R mushrooms, making this a great meatless meal. Shiitake and blue oyster mushrooms lend a meaty texture while absorbing the flavorful liquid of marsala wine and vegetable broth and the aromatics of onions, garlic and thyme.
Patience is key as you let the mushrooms caramelize and do their thing (use the images below as your guide!). This dish is often served over fluffy egg noodles (as pictured in this recipe), but can also lay atop a bed of basmati rice, soba noodles, or enjoyed like a soup with toasted bread alongside. Now you know what to create the next time you’re at the market or grocer and see a tantalizing mushroom medley mix!
Mushroom Marsala Recipe
This recipe makes 4 servings when enjoyed over pasta or a grain and 2 servings if enjoyed in a bowl as soup!
- 1/4 cup olive oil
- 1 1/2 # of R&R mushrooms, such as shiitake (1#) and blue oyster (1/2 #), tough stems removed, chopped into 2 inch pieces
- 1 yellow onion, chopped into a medium dice
- 2 garlic cloves, minced
- 2 tsp. fresh thyme (or 1 tsp. dried)
- 2 tbsp. butter
- 1/4 cup chopped parsley, plus more to garnish
- 2 tbsp. capers
- 3/4 cup marsala wine
- 3/4 cup vegetable broth
- Salt and pepper to taste
- Cooked egg noodles for serving
- In a large pot over medium-high heat, add your olive oil. Once heated through, add your prepared mushroom mix and toss to coat in oil. Cook, stirring occasionally, for 8 to 10 minutes. Towards the end of the cooking process, you’ll see bits of mushroom stuck to the bottom of the pan (this is called fond and will get scraped up later and add even more flavor). Once the mushrooms are cooked, salt and pepper to your liking.
- Add your yellow onion, another pinch of salt, and stir into your mushroom mix. Cook for 5 minutes.
- Add your garlic, thyme and butter and cook for another 2 minutes.
- Pour in your capers, marsala wine, and vegetable broth. Stir to combine, scraping the browned bits with a wooden spoon, and bring to a soft boil. Lower heat to medium and cover with a lid for 5 minutes.
- Once the mushrooms have been cooking covered for 5 minutes, remove the lid and cook for an additional 5 minutes allowing the liquid to reduce.
- Stir in your chopped parsley and remove from heat. Serve immediately over egg noodles. Garnish with a light sprinkle of parsley for a pop of color. Enjoy!