One of my favorite cooking liquids is Marsala wine. It has a unique flavor combination of sweetness and savoriness that elevates any dish it is prepared with. Before I eliminated meat from my diet, my go-to Italian dish in restaurants was Chicken Marsala. After my transition, I explored different plant-based proteins and vegetables but found that mushrooms are my favorite additions to this delicious sauce.
This recipe for Marsala Braised Mushrooms has a depth of flavor that will make you believe the mushroom have been cooked for hours instead of thirty minutes. This recipe can also be made with any type and combination of mushroom you can find in your average grocery store—I used portobello, white button, and shiitake. Simple, delicious, and fast. What’s better than that?
Marsala Braised Mushrooms
- 3 pounds mushrooms (portobello, crimini, white button, shiitake, oyster, etc.)
- 1 onion
- 4 cloves garlic
- 2 cups vegetable stock
- 1 cup Marsala wine
- 1/2 cup cashew cream
- 1/4 cup fresh basil
- 1/4 cup fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
1. Start by slicing the mushrooms into 1-inch slices. Dice the onion and mince the garlic.
2. In a large sauté pan over medium heat, cook the onion and garlic with two tablespoons of water or vegetable stock until the onion is soft and translucent.
3. Add the mushrooms to the pan and cook until liquid has been released, between five and seven minutes.
4. Deglaze the pan with the Marsala wine and cook until it has reduced by half volume. Pour in the vegetable stock, cover and braise at a low simmer for about fifteen minutes over low heat.
5. Stir in the cashew cream, fresh basil, and fresh parsley. Season with salt and pepper to taste. Cook for two minutes and serve over pappardelle pasta, polenta, or alongside mashed potatoes.
Also by Olivia: 7-Ingredient Smoked Carrot Lox
Related: Lemon Garlic Marinated Mushrooms
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Photos: Olivia Parr