Mushroom Marsala

Vegetarian marsala made with Marsala wine, garlic, shallots, mushrooms, spinach, and tomatoes. It's a perfect meatless meal to serve over protein-packed quinoa or nutty brown rice.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Heat 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. 2Pour the Marsala wine in the pan and boil down for a few minutes to cook out the alcohol and reduce the liquid slightly.
3. 3Add 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. 4Stir in the spinach and cook for a few minutes until it cooks down.
5. 5Remove the pan from the heat and stir in the butter and parsley. Taste for salt and pepper. Serve over cooked quinoa.