Mushroom Marsala

Whenever I’ve had Chicken Marsala out at restaurants, it’s usually not that good. It’s always too creamy. They never use enough mushrooms and that is my favorite part of the dish! I decided to make the dish myself minus the chicken, so basically a Mushroom Marsala. I served mine over spaghetti but I think it would be really good over mashed potatoes too. Try the recipe and let me know what you think! If you want to make it vegan, skip the butter, use coconut milk instead of cream, and substitute the chicken broth with vegetable broth.

Mushroom Marsala (serves 2-3)

 Ingredients

·       1 lb of cremini mushrooms, thickly sliced

·       3 cloves of garlic, minced

·       ½ sweet yellow onion diced

·       ⅓ cup of heavy cream (½ cup if you prefer it on the creamier side)

·       1 cup Marsala wine 

·       1¼ cup chicken broth

·       1 tsp salt

·       pepper to taste

·       1 tbsp freshly chopped rosemary

·       1 - 1½ tbsp flour

·       1 tbsp butter

·       1 tbsp olive oil

Directions: Heat olive oil. Sauté onions until brown. Add butter and then mushrooms and ½ tsp salt. Add garlic and rosemary. Let mushrooms cook for a few minutes. Add ½ cup Marsala wine and 1 cup chicken broth. Add 1 tbsp flour. Stir. Let sauce reduce. Pour in another ½ cup of Marsala wine and ¼ cup of chicken broth. Let sauce continue to reduce. It might seem too liquidy, but once you add pasta or let it cool, it will thicken. Then add ⅓ cup of heavy cream. Sprinkle in remaining ½ tsp salt. Cook for a few minutes longer. Taste the sauce. Adjust w additional salt if necessary. Toss in pasta. Add freshly ground black pepper to taste. Sprinkle with chopped parsley. Alternatively, you can eat with rice or serve over mashed potatoes.