Once upon a time, I was mostly vegetarian.
But then I married a meat-loving man and learned why saturated fats from animals raised God’s way are healthy…and the rest is history.
(Speaking of healthy animal fat, have you tried my Rosemary and Bacon Wrapped Pork Loin?)
Hearty Marsala Mushrooms with Potatoes and Parmesan
We eat meat most nights but, every now and then, I come across a meatless meal that satisfies our heartier appetites, and this recipe for Marsala Mushrooms is one of the best so far!
The butter, wine, and herbs go beautifully with the portobello mushrooms (I use pre-washed and sliced Baby Bellas, but full size portobellos would also work well). It’s fantastic as a side dish by itself, but also makes a great vegetarian meal when served over a pile of creamy mashed potatoes or polenta.
If you’ve got a serious meat eater on your hands, just a sprinkle of browned pancetta or bacon on top should do the trick.
20 Minute Meal That Saves You Money
Everyone can appreciate a delicious dinner but, when you add in the fact that this mushroom ragout saves time and money as well, it’s a real winner!
It takes around 20 minutes, start to finish and, when you combine it with my 20 minute Garlicky Mashed Potatoes, you’ve got a match made in time-saving heaven!
If you want to save some serious time, make a double batch of the mushrooms and a single batch of the potatoes. One night of cooking will pay you back with two amazing dinners so you can take tomorrow night off.
And it’s not just time that this recipe saves – meatless meals cut down on costs as well. Even with those fancy portobello mushrooms, it doesn’t compare to the price of good quality, pastured meat or wild caught fish.
- 4 Tbsp pastured butter
- 2 large shallots or 1/2 white onion, finely chopped
- 2 large cloves garlic minced or pressed
- 2 Tbsp marsala wine
- 24 oz Baby Bella mushrooms washed and sliced (remove stems if desired)
- 1 Tbsp fresh thyme leaves
- 2 pinches sea salt or more to taste
- dash black pepper or more to taste
- 1/2 Tbsp flour I use organic Einkorn AP flour
- 1 Tbsp cream optional
- Fresh Parmesan and parsley or thyme for garnish optional
- Melt butter in large skillet over medium heat. Add shallots and garlic and cook, stirring often, until shallots begin to brown.
- Add marsala wine, scraping with wooden spoon to deglaze pan (2 min).
- Add mushrooms, thyme, and a couple splashes of water. Stir well, then reduce heat, cover, and simmer for about 10 minutes, or until mushrooms are soft.
- Remove lid and add flour either by sprinkling directly into pan and stirring well, or by removing a small amount of the "gravy" and using a whisk to make a slurry so no clumps of flour remain, then returning the mixture to the pan.
- Once flour is added, continue to continue to heat on low heat for a few minutes, stirring often, until gravy has thickened slightly.
- Remove from heat and, if desired, stir in 1 Tbsp cream.
- Serve alone or over mashed potatoes or polenta, sprinkled with Parmesan and fresh herbs.
Serves 3-4 as main dish or 6-8 as a side dish.
This is an amazing meatless meal when served over my Garlicky Mashed Potatoes, but polenta would work well too.
Brown a little pancetta for sprinkling on top and even the staunchest of meat eaters should be satisfied!
Check out these other fast and easy dinner ideas!