This easy to make Mushroom Marsala Sauce is a great addition to elevate plain spaghetti into a restaurant-quality dish. You could serve these mushrooms over cauliflower steaks, mashed potatoes, or whatever you’d like! For someone who grew up not enjoying mushrooms, I have to be honest, this dish rocks with a savory flavor that keeps you wanting more.
Yields 4 servings, roughly 1 3/4 cup sauce
1 lb. spaghetti, or as much as you’d like
1 Tbsp. + 1 1/2 tsp. avocado oil
1 cup shiitake mushrooms, thinly sliced
1 cup baby Bella mushrooms, thinly sliced
1/4 cup shallot, minced
1 Tbsp. minced garlic
1/4 tsp. Himalayan pink salt
1/8 tsp. ground black pepper
3/4 cup Marsala wine
1 1/2 cups vegetable broth
1 Tbsp. plant-based butter
1 Tbsp. fresh parsley, chopped
- Bring a pot of salted water to a boil. Cook pasta according to boxed instructions and drain, reserving 1/2 cup pasta water.
- In a skillet over medium heat, sauté the mushrooms and shallots until tender and slightly brown. Add garlic and cook unfurl fragrant. Sprinkle with flour and cook for 1-2 minutes, stirring constantly.
- Slowly add the Marsala wine and cook until reduced by half. Stir in vegetable stock, butter, and heat until sauce thickens. Stir in cooked pasta and slowly add pasta water, as needed.
- Garnish with parsley and serve.
Chef’s tip: Using pasta water helps thicken the sauce and helps stick to the noodles.
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