Portabella Marsala is a vegetarian take on the popular dish traditionally made with wine and mushroom sauce. The name of the dish originates from the particular wine, Marsala, used to create the sauce.
Marsala is produced in Sicily, Italy, and is one of the country's most famous wines. Its flavor can range from sweet to dry, and it is used as a dessert wine or aperitif, as well as added to other ingredients for a variety of dishes.
Marsala wine is made from white grapes, including grillo, inzolia, and catarratto. This amber wine has a rich, smoky flavor, and it can be served with strong cheeses, such as Parmesan, Gorgonzola, or Roquefort. Marsala is a fortified wine that contains ethyl alcohol, which was once needed to preserve it on ocean voyages. The mass production of Marsala wine began in the late 18th century.
The sauce in this recipe is created by reducing the wine, along with onions or shallots, to a syrup-like consistency before adding seasonings and mushrooms. Similar versions of the recipe may also contain heavy cream while other recipes exist for vegetables, such as carrots, with Marsala sauce.
- 16 oz Monterey Mushrooms® Portabella Mushrooms* (about 4 medium caps)
- All-purpose flour, for dredging
- Kosher salt
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 oz Monterey Mushrooms® Shiitakes, thinly sliced
- 8 oz Monterey Mushrooms® White Mushrooms*, quartered
- 1/2 cup sweet Marsala wine
- 1/2 cup vegetable stock
- 2 tablespoons unsalted butter
- 1/4 cup chopped flat-leaf parsley
*Selecting Monterey Mushrooms® "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.
Prepare the portabellas by slicing the rim of all caps. This helps the gill side of the mushroom sit fl at and brown nicely.
With a damp paper towel, wipe the caps. Then wipe the caps with good olive oil.
Put fl our in a bowl and season with a fair amount of salt and pepper. Mix well. Dredge the portabella caps with flour mixture.
Ensure the flour covers all parts of the cap well.
Heat a large skillet with 2 tablespoons olive oil over med-high heat. Once the oil is nice and hot, place the portabella caps into the pan and fry for 5 minutes on each side, untilgolden, turning once – do this in batches if the pieces don’t fit comfortably in the pan. Remove the portabella caps to a large
platter in a single layer. Don’t cover.
While the portabellas are browning, slice the shiitakes and quarter the white mushrooms. Lower the heat to medium and
add the sliced shiitake mushrooms to the drippings in the pan, sauté for 1 minute. Now, add the mushrooms and sauté until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper.
Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the vegetable stock and simmer for
a minute to reduce the sauce slightly.
Stir in the butter and return the portabellas to the pan; simmer gently for 1 minute to heat the portabellas back up.
Season with salt and pepper and garnish with chopped parsley.
- Serve warm over your favorite pasta, polenta or rice.