Portobello Mushroom Marsala Over Quinoa Pasta
Portobello Mushroom Marsala Over Quinoa Pasta
Portobello mushrooms have long been hailed as the “steak of fungi.” Their flavor, combined with this vegetarian marsala sauce, makes this meal luxuriously gratifying. This may be the recipe that keeps you from going back to an animal protein-based marsala sauce ever again!
COOK TIME | 20 mins
Wine Pairing: Cabernet Sauvignon
Ingredient List
4 large portobello mushroom, wiped clean with a wet paper towel, sliced in ½” lengths
3 tbsp butter
2 tbsp olive oil
1 garlic clove minced
2 shallots, chopped
¼ cup flour mixed with 1 tsp kosher salt
½ cup dry marsala wine or other dry red wine
¾ cup vegetable or broth
1 tbsp worcestershire sauce
2 tbsp snipped fresh chives or chopped green onion + 1 tbsp for garnish
1 tsp fresh thyme
1 16 oz package quinoa & brown rice pasta
½ cup parmesan cheese
Directions
Step 1 — In a large skillet, melt together 2 tbsp butter and 1 tbsp olive oil over medium high heat until the butter bubbles. Dredge the portobello strips in flour (shaking off any excess) and In batches, place portobello strips in pan and brown on each side (about 2-3 minutes per side). When browned, remove to a plate and tent with foil to keep warm. Top up the butter and oil as needed until all the portobello pieces are browned.
Step 2 — Start the pasta cooking according to the package directions being careful to cook until al dente only.
Step 3 — Meanwhile, in the same large skillet and on medium high, melt 1 tablespoon butter. When bubbly, add shallots and garlic and stir for 1 minute until fragrant. Add wine and scrape up any browned bits on the bottom. Add broth, worcestershire sauce, and fresh thyme and boil for 2 minutes to thicken. Add chives. Add salt and pepper to taste.
Step 4 — Place portobello strips back into the sauce and warm through turning to coat each strip (about 3 minutes). Remove pasta from heat and drain. Place pasta in a bowl and top with portobello strip and a generous amount of sauce. Sprinkle with remaining chives and parmesan cheese.