This creamy mushroom marsala with chickpeas tastes (and appears) fancy, however comes collectively pretty shortly for a straightforward weeknight dinner. Take pleasure in over noodles, mashed potatoes or a baked potato.
Who wants hen whenever you’ve received chickpeas? For this hearty mushroom marsala recipe, I’m swapping in each chickpeas and mushrooms for hen, upping the fiber and protein content material of the normal dish.
After browning the mushrooms and chickpeas in a smidgen of butter, sprinkle on flour and cook dinner till it browns. Then, add within the flavorful Marsala wine and water and simmer for a thick, luscious sauce to serve over egg noodles.
That is one other recipe that I’m sharing from my Italian cookbook, together with my tofu piccata, Italian wedding ceremony soup and summer time gnocchi with corn and zucchini.
Ingredient Notes
Lately, most well-stocked grocery shops will carry Marsala wine within the alcohol part, however if you happen to actually can’t discover it, sub in ½ cup dry white wine and a couple of teaspoons of brandy. It received’t have the distinctive, complicated taste of Marsala wine, however the substitution is pretty shut and can work in a pinch. Sherry or madeira are additionally appropriate substitutes.
For a totally vegan model, swap in dairy-free butter or olive oil as an alternative of the butter and egg-less noodles.
I exploit white or cremini mushrooms right here as they’re simple to seek out and decrease in value than different mushroom varieties. You should utilize any contemporary mushrooms that you’ve available.
Chickpeas are my go-to bean for this marsala recipe as I discover them to have a pleasant, al dente chew that compliments the tender egg noodles and mushrooms. Cannellini or navy beans would additionally work.
The best way to Make this Mushroom Marsala
Step 1: Prep the Components
This mushroom marsala recipe comes collectively pretty shortly so I like to recommend prepping your veggies earlier than making the sauce– slice the mushrooms, finely chop the parsley and boil the water for the pasta.
Step 2: Brown the Mushrooms
Soften the butter in a skillet and add the mushrooms together with a pinch of salt and pepper. Cook dinner till browned on each side, about 6 minutes.
Step 3: Make the Sauce
Stir within the garlic and flour and stir till the flour is not seen. Add the marsala wine and water utilizing a wood spoon to scrape up any browned bits. Add the chickpeas and cook dinner till sauce has thickened, about 5 extra minutes.
Step 4: Add Vinegar
Take away from warmth and stir within the further butter, vinegar and parsley. Style, adjusting for seasoning and serve over cooked noodles, mashed potatoes or a baked potato.
The best way to Serve
I like this mushroom marsala sauce over egg noodles, however you an get pleasure from it wherever that you really want a wealthy, mushroom sauce. Attempt it on mashed potatoes, a baked potato and even over protein.
It’s nice on a breaded tofu cutlet, like in my tofu piccata.
Need to Make a Creamy Mushroom Marsala Sauce?
In order for you this mushroom marsala sauce to be creamier, add in somewhat heavy cream or cashew cream on the finish. Begin with 2-3 tablespoons and regulate from there.
Chef Suggestions for Success
- Salt the pasta water generously. “It ought to style like the ocean” is normally the recommendation, I don’t measure, I simply add a couple of tablespoon of salt to assist season the noodles as they cook dinner.
- Don’t overcrowd the mushrooms. Unfold them into a good layer and allow them to sit undisturbed for the primary 2 minutes or so earlier than stirring. This helps them brown as an alternative of steam and provides the sauce extra depth.
- Season mushrooms instantly. Including salt initially attracts out moisture and helps them caramelize correctly.
- Toast the flour. As soon as sprinkled over the mushrooms, stir simply till the flour loses its uncooked scent and turns evenly golden—this prevents a pasty sauce. You shouldn’t see any seen flour when including the broth.
- Deglaze slowly. Add the Marsala wine progressively, scraping up all of the browned bits from the pan. These bits are concentrated taste and make the sauce richer.
- End with butter. I do know it sounds bizarre so as to add in butter on the finish, however stirring within the remaining butter after eradicating the pan from warmth provides the sauce a shiny, restaurant-style end.
- Stability on the finish. A splash of balsamic vinegar brightens the richness of this mushroom marsala sauce—style earlier than serving and regulate salt, pepper, or vinegar as wanted. That is my secret weapon for thus many recipes, however particularly sauces and soups!
- Loosen if wanted. If the sauce thickens an excessive amount of earlier than serving, add a splash of pasta water or heat water to convey it again to a silky consistency.
Extra Mushroom Recipes
For those who like this mushroom marsala recipe, be sure to return again to go away a remark and a ranking. Your suggestions helps different readers and seeing you make my recipes makes my day!
This creamy mushroom marsala with chickpeas tastes (and appears) fancy, however comes collectively pretty shortly for a straightforward weeknight dinner. Take pleasure in over noodles, mashed potatoes or a baked potato.
- 4 tablespoons butter, divided (dairy-free for vegan model)
- 10 ounces sliced white, cremini or child bella mushrooms
- 2 cloves garlic, minced
- 1 cup cooked chickpeas, rinse and drain if utilizing canned
- 1/8 cup flour
- 2/3 cup Marsala wine, ideally dry
- 2/3 cup water
- 1 teaspoon balsamic vinegar
- ½ cup chopped parsley leaves
- 12 oz. extensive egg noodles, use egg-free or different noodles for vegan model
-
Deliver a big pot of salted water to a boil. Add the egg noodles and cook dinner till al dente. Drain and put aside.
-
Whereas the water is boiling, warmth 2 tablespoons of the butter over medium warmth till melted and butter begins to sizzle. Add the sliced mushrooms, season with a beneficiant pinch of salt and pepper, and cook dinner, stirring sometimes, till mushrooms are seared and cooked by way of, about 6-8 minutes.
-
Add the garlic and stir to mix. Sprinkle the flour over the mushrooms, and stir in a couple of occasions till flour is toasted and not white. Take care to not mush the mushrooms collectively.
-
Add the Marsala wine and water to the pan, utilizing a wood spoon or silicone spatula to scrap up any browned butter bits. Add the chickpeas, then cut back the warmth to medium-low and cook dinner, stirring sometimes, till the sauce thickens, about 5 to six minutes.
-
Take away from warmth and stir within the remaining 2 tablespoons of butter, balsamic vinegar, and chopped parsley. Season to style, if essential and serve over cooked egg noodles.
Serving: 1servingEnergy: 563kcalCarbohydrates: 78gProtein: 17gFats: 16gSaturated Fats: 3gPolyunsaturated Fats: 5gMonounsaturated Fats: 7gTrans Fats: 2gLdl cholesterol: 71mgSodium: 237mgPotassium: 584mgFiber: 6gSugar: 6gVitamin A: 691IUVitamin C: 12mgCalcium: 65mgIron: 3mg
