Before converting to veganism, one of my favorite recipes was a Food Network recipe for chicken marsala that my husband cooked for me shortly after we began dating. I wanted to find a way to modify the recipe, and after some experimentation I think I’ve got it nailed down!
This recipe has all the savory, creamy goodness you expect from marsala, and the Portabella mushrooms stand in nicely for chicken with their dense, meaty texture. As a bonus, this recipe is simpler, contains fewer ingredients, and is ready in about half the time as its animal-based counterpart.
Vegan Portabello Marsala
- 1 Lb Portabello or baby bella mushrooms
- 1 Lb Angel hair pasta
- 1 Tbsp Olive oil
- 1 Tbsp Emeril’s essence seasoning mix
- 2 Cups Vegetable broth
- 1.5 Cupa Marsala or other red wine
- 4 Tbsp Vegan butter
- .5 Cup Flour
- Set water for boiling pasta to high heat and cook pasta once boiling. Angel hair is nice and thin, and should be perfectly al dente in 4 to 6 minutes.
- In a saucepan, bring a tablespoon of olive oil to warm over low to medium heat. Once warm, add sliced mushrooms.
- Cook mushrooms until they begin to brown and release their liquids, then add in wine.
- Cook for about 8 minutes until wine is simmering and beginning to reduce. Add vegetable broth.
- Simmer for an additional 5 minutes, then add vegan butter. Once melted into mixture completely, gradually stir in flour.
- Stir constantly, scraping the bottom of the pan as the mixture thickens. The texture should be perfect within 3 to 5 minutes.
- Remove from heat and serve over angel hair pasta.