Do you love a classic Italian-American Marsala recipe? Then jump right on this Mushrooms in Marsala Sauce recipe, which is a vegan Chicken Marsala alternative for your plant-based menu. A traditional Marsala recipe includes breaded and fried chicken cooked in a rich marsala mushroom sauce. But in this plant-based version, savory mushrooms take the full place of chicken to create a comforting, satisfying recipe full of flavor and appeal. Just bread 1 pound of your favorite mushrooms, such as chanterelle mushrooms, cremini mushrooms, or button mushrooms, sauté them with onions and garlic until they are golden and tender, and then cook with a Marsala wine sauce until the mixture is thick and bubbly. Now you can serve this vegetarian mushroom marsala sauce over pasta, whole grains, or boiled, baked or mashed potatoes for the best dinner ever! You can get this budget friendly recipe on the table in just over 30 minutes with only 9 ingredients (not including pantry staples). If you want to add some protein to this recipe, just stir in cubed tofu. You can easily make this a gluten free mushroom marsala by swapping out flour for cornstarch.
What is Marsala Wine?
Marsala is a fortified wine made in Sicily. It is delicious in cooking, because it lends a rich, caramelized flavor to dishes. You can find Marsala wine in many well stocked wine shops or supermarkets. It’s a key ingredient of this recipe. What can you substitute for Marsala wine? You can try Madeira wine, port, or sherry.
Mushrooms for sale at the Ojai farmers market
What Type of Mushrooms to Use for this Recipe?
You can use whatever mushroom you like for this recipe, including chanterelle mushrooms, cremini mushrooms, or button mushrooms. I used cinnamon cap mushrooms I got from my farmers market in Ojai, which are locally produced in my region. The main thing to consider is that the mushrooms are the star of this recipe, so you want big pieces that you can bread and saute. Meatier texture mushrooms work better than more delicate mushrooms.
½ cupplant-based milk, plain, unsweetened (i.e., oat, soy, almond)
2 tablespoons fresh thyme (or 2 teaspoons dried)
Instructions
Wash mushrooms and drain in a colander (mushrooms should be damp so they stick to the breading). Trim tough ends and slice mushrooms coarsely (mushrooms should be in large pieces to create texture for this recipe). Place in a large bowl.
Mix together flour, poultry seasoning, salt (optional), and black pepper in a small bowl.
Sprinkle flour mixture over mushrooms and gently toss together with your hands to coat the outer surface of the mushrooms evenly with the breading mixture. Set aside.
Heat the olive oil in a large saucepan or Dutch oven. Add the onions and garlic and sauté for 5 minutes, until they start to soften.
Add the vegan butter to the pan and melt.
Add the breaded mushrooms, along with any flour left in the bowl.
Sauté—gently stirring occasionally–for about 8 minutes, until mushrooms are browned on outside.
Add vegetable broth and wine, stir well, and cook for 10 minutes, until thickened, tender, and bubbly, stirring occasionally to prevent from sticking.
Add plant-based milk and cook while stirring for an additional 3 minutes, until heated through and bubbly.
Garnish with thyme. Serve with cooked potatoes or pasta.
Notes
*Poultry seasoning is a seasoning blend including dried ground sage, thyme, marjoram, rosemary, nutmeg, and black pepper. If you can’t find it, make it yourself using these herbs.
You can make this a gluten free mushroom marsala by swapping out flour for cornstarch.
Prep Time:12 minutes
Cook Time:23 minutes
Category:Side Dish
Cuisine:American
Nutrition
Serving Size:1 serving
Calories:166
Sugar:4 g
Sodium:408 mg
Fat:9 g
Saturated Fat:3 g
Carbohydrates:17 g
Fiber:2 g
Protein:5 g
For other plant-based main dish recipes, check out the following:
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