Iíve always kept an eye out for meatless recipes for when vegetarian friends come to visit. Now that we are trying to reduce our meat consumption as well, Iím even more alert. Thatís why I was so excited to find this recipe for mushrooms with Marsala.
What you need:
3 tbsp extra virgin olive oil, 2 large cloves of garlic (finely chopped), ĺ pound fresh sliced mushrooms, ľ cup Marsala wine, 2 tbsp fresh lemon juice, Ĺ tsp freshly ground sea salt, 1/8 tsp crushed red pepper flakes, freshly ground black pepper to taste, 1 tbsp finely chopped fresh parsley.
What to do:
In a large steep-sided pan, heat half of the oil over medium heat. Add the garlic and stir for 30 seconds. Add mushrooms and cook, stirring frequently until they begin to release their liquid. (4-5 minutes) Add wine, lemon juice, salt, red pepper flakes and black pepper. Bring to a simmer and cook until most of the liquids have evaporated. Remove from the heat and serve over pasta.
To be honest, I plan on heartily embracing this flavor pairing while extending it into more of a gravy type of sauce to be used over mashed potatoes or to turn larger portabella mushroom caps into a vegan version of traditional chicken Marsala.
This recipe comes from the book Vegan Italiano, by Donna Klein.
Photo Credit: BR Davids