Adapted from a recipe found on TWO SISTERS MIX IT UP
Fresh baby Portobello mushrooms and shallots are simmered in a decadent Marsala wine sauce and served over wild rice or barley. This (possibly vegetarian) Portobello Marsala recipe has all of the traditional Chicken Marsala flavors but with the benefits of the nutritious plant powerhouse, Portobello Mushrooms, as the star of the show. Enjoy!
Ingredients:
- 1 lb baby portobello mushrooms, sliced
- 2 tbsp olive oil
- 1 shallot - finely chopped
- 1 1/2 cups chicken or vegetable broth (vegetarian)
- 3/4 cup marsala wine
- 1 tbsp corn starch
- salt & pepper to taste
- 1/2 cup fresh parsley - chopped
- 1 cup canned peas
- 2 cups cooked wild rice or barley
Preparation:
Prepare rice/barley according to directions on the package.
Heat 1 tbsp olive oil on medium heat. Add sliced Portobello mushrooms and sauté for 5-7 minutes.
Remove from the skillet. Add 1 tbsp olive oil to the pan and
sauté the shallot for 2-3 minutes.
Add the broth and the Marsala wine to the skillet and bring
to a low boil. Continue to cook on a low boil for 10-12 minutes or until reduced.
Mix the corn starch with about 1/2 cup liquid from the pan.
Add the corn starch mixture back into the pan and stir with a whisk for 3-4
minutes or until the sauce just starts to thicken.
Add the mushrooms back to the pan along with the parsley and peas and cook for 1-2 minutes until everything is warmed through.
Serve each serving over about 1/2 cup wild rice.
Blessed be... and happy cooking!