Veggie Marsala

This veggie marsala is packed with flavour thanks to the marsala wine, garlic, shallots, mushrooms, spinach, and tomatoes. Perfect meatless meal to serve over protein-packed quinoa or nutty brown rice.

by Little Broken

Ingredients
Method

Ingredients

- 3 tbsp olive oil
- 2 shallots (finely chopped)
- 4 garlic cloves (crushed)
- 450 g chestnut mushrooms (sliced thickly)
- 450 g cherry tomatoes
- 125 ml Pellegrino Marsala wine
- 125 ml vegetable stock
- 1 tsp salt
- 1 pinch red pepper flakes
- 1 pinch sugar
- 175 g baby spinach
- 4 tbsp unsalted butter
- 2 tbsp fresh parsley (chopped)

Method

1

Heat oil in a large sauté pan over medium heat. Add shallots, garlic, mushrooms, and sauté for 8-12 minutes, stirring occasionally, until moisture has evaporated and golden brown.

2

Pour the Marsala wine in the pan and boil down for a few minutes to cook out the alcohol and reduce the liquid slightly.

3

Add tomatoes, stock, salt, red pepper flakes, sugar, and black pepper, to taste. Simmer the mixture, uncovered, for 15-17 minutes until the tomatoes break down and release their juices and some of the liquid has slightly reduced.

4

Stir in the spinach and cook for a few minutes until it cooks down.

Comments & Ratings

More Cantine Pellegrino recipes

	3 tbsp	Olive Oil
	2	Shallots (finely chopped)
	4	Garlic Cloves (crushed)
	450 g	Chestnut Mushrooms (sliced thickly)
	450 g	Cherry Tomatoes
	125 ml	Pellegrino Marsala Wine
	125 ml	Vegetable Stock
	1 tsp	Salt
	1 pinch	Red Pepper Flakes
	1 pinch	Sugar
	175 g	Baby Spinach
	4 tbsp	Unsalted Butter
	2 tbsp	Fresh Parsley (chopped)

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Veggie Marsala

Ingredients

Method

1

2

3

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Comments & Ratings