Food, Recipes

Vegan Italian Recipes: Marsala Braised Mushrooms

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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

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Prep Time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Yield: 3 pounds of mushrooms
Ingredients
  • 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

Directions

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

“Ricotta” Stuffed Cremini Mushroom Tapas

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Photos: Olivia Parr

Olivia Parr

Olivia Parr

Founder at Caramel Coated Wellness
Olivia Parr is the founder of Caramel Coated Wellness, a whole-food, plant-based food blog and personal chef business based in North Carolina. After reading Food Over Medicine and The China Study, she decided to get more serious about her interest in helping people overcome health issues with plant-based food. Olivia graduated from the T. Colin Campbell Center for Nutrition Studies with a certificate in Plant Based Nutrition.
  • Valerie

    Great recipe, thank you. Do you have a substitution for the cashew cream? My son is allergic to nuts and peanuts.

    • Simone Rose

      Hi Valerie, I have made marsala mushrooms for many years before going vegan. I never used cashew cream or veggie stock. I would sauté the onions and garlic I a couple of tablespoons of olive oil and the rest is the same sans cashew and veggie stock and it tastes great. Hope this helps.

    • consmathu1994
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