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Vegan Portabello Marsala

A vegan version of the Italian classic, featuring lots of portabello mushrooms!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian
Keyword: Vegan
Servings: 4


  • 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.