Portabello Mushroom Marsala Recipe

Name: Portabello Mushroom Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces mushrooms, Portabello; 1/4 cup onion, diced; 1 large garlic clove, minced; 4 ounces marsala wine; 1/2 cup vegetable stock; 1/4 cup butter, vegan; 2 tablespoons sugar; 1/4 teaspoon red pepper flakes; 2 tablespoons italian seasoning; salt and pepper, to taste; 1 tablespoon cornstarch; 1/4 cup water

Servings: persons

12 ounces mushrooms, Portabello
1/4 cup onion, diced
1 large garlic clove, minced
4 ounces marsala wine
1/2 cup vegetable stock
1/4 cup butter, vegan
2 tablespoons sugar
1/4 teaspoon red pepper flakes
2 tablespoons italian seasoning
salt and pepper, to taste
1 tablespoon cornstarch
1/4 cup water

1
Begin by cleaning the mushrooms thoroughly. Place a large skillet on the stove over medium heat and add the mushrooms, garlic, and onion. Cover and simmer for 10-15 minutes until the mushrooms are tender.
2
Add marsala wine, vegetable stock, butter, sugar, pepper flakes, and Italian seasoning. Allow to boil for about 10 minutes or until the alcohol is cooked out. Tasting and smelling the sauce will help you determine when the alcohol has boiled out.
3
Combine corn starch and water in a separate container and mix until thoroughly combined. Add to the sauce pan and mix together. The sauce will thicken slightly.

209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 ounces mushrooms, Portabello, 1/4 cup onion, diced, 1 large garlic clove, minced, 4 ounces marsala wine, and more.

Yes, Portabello Mushroom Marsala falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portabello Mushroom Marsala

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