Mushroom Marsala

Ingrédients

• 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

Préparation

1. 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. 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. 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. 4

   Stir in the spinach and cook for a few minutes until it cooks down.

5. 5

   Remove the pan from the heat and stir in the butter and parsley. Taste for salt and pepper. Serve over cooked quinoa.