Mushroom Marsala

Ingredients

• 45 ml (3 Tbsp.)olive oil
• 2shallots, finely chopped
• 4garlic cloves, finely chopped
• 454 g (1 lb.)sliced baby Bella mushrooms or white mushrooms
• 120 ml (1/2 cup)dry Marsala wine (not cooking Marsala)
• 1 pint (about 300 g)cherry tomatoes
• 120 ml (1/2 cup)chicken stock or vegetable broth
• 1 tsp. (5 ml), plus more to tastekosher salt
• 1/4 tsp. (1.25 ml)red pepper flakes
• 1/4 tsp. (1.25 ml)granulated sugar
• 170 g (6 oz.)baby spinach
• 57 g (4 Tbsp.)unsalted butter, sliced
• 15 g (1/4 cup)fresh parsley, chopped
• to tastefreshly ground black pepper
• to servecooked quinoa

Instructions

1. 1

   Brown the mushrooms

   Heat the olive oil in a large sauté pan over medium heat. Add the shallots, garlic and mushrooms, and cook for 8–12 minutes, stirring occasionally, until their moisture has evaporated and the mushrooms are golden brown.

2. 2

   Reduce the Marsala

   Pour the Marsala into the pan and let it boil for a few minutes, reducing the liquid slightly and cooking off the alcohol.

3. 3

   Simmer the tomatoes

   Add the tomatoes, stock, salt, red pepper flakes, sugar and black pepper to taste. Simmer uncovered for 15–17 minutes, until the tomatoes break down and release their juices and some of the liquid has reduced.

4. 4

   Wilt the spinach

   Stir in the spinach and cook for a few minutes, until it has wilted.

5. 5

   Finish and serve

   Take the pan off the heat and stir in the butter and parsley. Taste and adjust the salt and pepper, then serve over cooked quinoa.

What is mushroom Marsala?

Marsala is a fortified wine from Sicily, and it gives this Italian-inspired dish a rounded, savoury sweetness. Here it is paired with mushrooms rather than meat, with tomatoes and spinach adding freshness and colour.

Browned mushrooms bring depth, while butter stirred in at the end makes the sauce glossy. Quinoa turns the pan of vegetables into a filling meatless meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 282 calories, 5g protein, 13g carbs, 23g fat.

The quinoa and tomatoes supply most of the carbohydrates, while olive oil and butter account for much of the fat. Mushrooms and spinach contribute some protein, but quinoa adds more to the meal; serve it with a generous portion of quinoa to make the plate more substantial.

Choose the right Marsala

Dry wine: Use dry Marsala rather than the sweetened cooking-wine version specified against in the recipe. Its flavour reduces into the sauce without making it overly sweet.

Broth: Chicken stock or vegetable broth both work; choose vegetable broth to keep the whole dish vegetarian.

Give the mushrooms room

Mushrooms first: The pan needs enough time for the mushrooms to release their moisture and for that liquid to evaporate. Keep them over medium heat and stir occasionally so they brown rather than sit in a pool of liquid.

Pan space: A large sauté pan helps the mushrooms cook evenly. If they are crowded, they may take longer to brown.

Watch the simmer

Tomatoes: Leave the pan uncovered for the 15–17-minute simmer so the tomatoes can soften and release their juices as some liquid reduces. They should begin to break down into the sauce.

Spinach: Add it after the tomatoes have simmered, and cook just until it wilts. It will shrink quickly.

Finish off the heat

Butter: Take the pan off the heat before stirring in the sliced butter. It melts into the sauce, giving it a smooth, rich finish.

Seasoning: Taste after adding the butter and parsley, then adjust the salt and pepper to suit the ingredients and your preference.

Serve it with quinoa

Quinoa: Spoon the mushroom mixture over cooked quinoa so it catches the tomato and Marsala juices. Brown rice is another nutty base, as suggested in the recipe description.

At the table: A simple green salad or plainly cooked vegetables make a fresh accompaniment without competing with the rich sauce.

Recipe notes & tips

• Use a large pan so the mushrooms have room to brown.
• Stir the mushrooms occasionally rather than constantly to give them time to colour.
• Use dry Marsala, not sweetened cooking Marsala.
• Keep the pan uncovered while the tomato mixture simmers.
• Add the butter only after removing the pan from the heat.
• Taste the sauce before serving and adjust the salt and pepper.

Variations

• Vegetable broth: Use vegetable broth instead of chicken stock for a vegetarian version.
• Brown rice: Serve the sauce over cooked brown rice instead of quinoa.
• Mixed mushrooms: Use a mix of baby Bella and white mushrooms for a varied mushroom flavour.
• More heat: Increase the red pepper flakes slightly for a spicier sauce.
• Extra greens: Stir in a little more baby spinach and cook until wilted.

Common mistakes to avoid

• Crowding the mushrooms: They can steam instead of browning; use a large sauté pan.
• Using cooking Marsala: Its flavour can be sweetened; choose dry Marsala as specified.
• Covering the simmer: The liquid will not reduce as directed; leave the pan uncovered.
• Overcooking the spinach: It wilts quickly; cook only until it has cooked down.
• Adding butter over heat: The sauce can lose its smooth finish; remove the pan from the heat first.

How to store

Refrigerate leftover mushroom mixture in a covered container for up to 3 days. Reheat gently in a pan or microwave until hot, adding a splash of stock or water if the sauce has thickened; store and reheat quinoa separately when possible.

Frequently asked questions