Marsala dishes used to be reserved for menus at fine dinning restaurants, or at your neighbourhood Italian Ristorantes, but these days they are popping up everywhere in the menus of your middle of the road family restaurant chains such as Olive Garden or Carrabba’s. Of course none of them are vegan and the dishes are usually led by ‘Chicken’ or ‘Veal’! The horrors of chicken farming are bad enough, but the sadness of a calf dying to make your meal is even worse! I needed a kinder alternative, and well here we are. I present to you the Kindest Marsala dish out there.
1 pkg Gardein Beef-less tips
1 small onion, diced
3 cloves garlic, minced
1 1/2 cup crimini mushrooms, sliced
3 tbsp flour
1/2 cup marsala wine
1 1/2 cup vegetable stock
1 tsp rosemary
1/4 tsp salt (add more to taste)
pepper to taste
Start by heating the olive oil in a large frying pan over medium/high heat; add your chopped onions and sauté for about 5-7 minutes. Add your garlic and continue sautéing for another 3-5 more minutes. Add the spices, salt and pepper to your frying pan. Make sure you crush the dried rosemary in the palm of your hand – this allows for maximum flavour from your dried spices. Add the sliced mushrooms and a bit more olive oil (about 1 tbsp), incorporate everything together and continue sautéing. While the mushrooms are cooking (don’t forget to mix them every now and then), in another medium sized frying pan, preferably a stainless steel one, start frying the Gardein Beef-less tips as per the direction on the package, which should take about 5-7 minutes, and by that time your mushrooms should be cooked.
Add the cooked Gardein tips to your mushroom mixture, and while the stainless steel frying pan is still hot add the marsala wine to it. It’ll make a nice swoosh sound and start steaming up and give off a pleasant sweet wine smell. Add the vegetable stock and with a stiff spatula try to scrape off any stuck on Gardein tips in the frying pan. Let this stock simmer a bit on medium heat, and in your other frying pan add the flour one table spoon at a time, incorporating it into the mixture. Add your hot stock to it and a lovely thick gravy-like sauce will appear. If the sauce is too thick add up to a 1/4 cup hot water while mixing. Taste, and add salt if needed. I usually under-salt my recipes, as that’s my preference, but you may wish to add more salt if that’s more to your liking.
We enjoyed this Kind Marsala dish with some roasted potatoes and steamed broccoli, but this recipe is pretty versatile. It can be served over rice, with linguini, along side mashed potatoes or fancy it up beside some mashed cannellini beans (hmm..recipe coming soon to your blogerverse!?) and roasted asparagus. Now that’s my kind of fine dinning!