Vegetarian "Chicken" Marsala
A delightful, rich and savory vegetarian version of this Italian classic dish.
Ingredients
- 2 cups unsalted vegetable stock
- 2 tbsp finely chopped shallot (or very finely chopped onion if you don't have shallots on-hand)
- 3 tbsp regular (or vegan) butter
- 8 oz baby bella mushrooms or mushroom of choice, cleaned, trimmed and sliced
- 1-1/2 tsp chopped fresh sage
- 1/4 tsp salt, plus more to taste
- 1/8 tsp fresh ground black pepper
- 1/2 cup dry Marsala wine
- 1/2 cup heavy cream
- 1 tsp fresh lemon juice
- 4 Gardein Breaded "Turk'y Cutlets"
- 1 cup dried fusilli noodles (or as much pasta as you would like - 1 cup dry makes approximately 2 cups after cooking)
Instructions
- 1. Bring vegetable stock to a boil over high heat and continue to boil, uncovered, until stock is reduced to 3/4 cup. This will take approximately 20 minutes. Please be careful when pouring boiling stock in and out of the measuring cup! While the stock is boiling, prepare the shallots, mushrooms and sage.
- 2. Melt butter in a large skillet with high sides (or a pot if you don't have a big enough skillet) over medium heat. Add diced shallots and cook, stirring often, until they begin to turn golden. This will take just a few minutes. Add mushrooms, 1 tsp of sage, salt and pepper. Cook mixture until the water in the mushrooms releases and evaporates, and they begin to brown.
- 3. Add 1/3 cup of Marsala wine and reduced broth and continue to simmer the mixture for a few more minutes. Add cream. Allow sauce to simmer and thicken for about ten minutes. Keep in mind the sauce will thicken a little as it cools as well.
- 4. While sauce is thickening over heat, cook pasta according to the package instructions (I suggest you start testing the pasta for doneness 1-2 minutes before the package tells you to, if you like your noodles al dente).
- 5. Also cook your vegetarian "chicken" (Gardein "Lightly Breaded Turk'y Cutlets" or the brand of your choice) according to package instructions.
- 6. Turn off heat beneath the sauce and add fresh lemon juice, remaining 1/2 tsp of fresh sage, additional salt and pepper to taste, and remaining Marsala wine one tablespoon at a time until you achieve desired flavor (Brad likes a little less Marsala, I like a little more!).
- 7. Allow sauce to cool for about five minutes, so you can monitor the thickness. If the sauce is too thin for your liking, bring back to a simmer for a bit longer to reduce further.
- 8. Pour sauce over two servings of vegetarian "chicken" and your noodles of choice and enjoy!
Tried this recipe?Let us know how it was!