Veggie Marsala Recipes

Veggie marsala Easy Cheesy Vegetarian

WEBApr 6, 2018 · Cut the aubergines (eggplants) into chunky dice (~ 2 inches in size). Lay the pieces out on a baking tray, and toss with 1 tbsp oil. Roast …

Rating: 5/5(13)
1. Cut the aubergines (eggplants) into chunky dice (~ 2 inches in size). Lay the pieces out on a baking tray, and toss with 1 tbsp oil. Roast at 190°C (Gas Mark 5 / 375°F) for 25-30 minutes, until soft.
2. Meanwhile, heat the remaining 1tbsp oil in a large frying pan, and add the halved shallots. Cook over a medium-low heat for a couple of minutes, then add the sugar and cook for a further 5-10 minutes, until the shallots are fairly soft and just beginning to caramelise. Add the mushrooms, courgette (zucchini), and garlic, and cook over a medium heat for a further 5-10 minutes, until all the vegetables are soft. Add the cooked aubergine to the pan.
3. Sprinkle the flour over the vegetables, and mix to coat. Add the marsala wine, and turn the heat up a little to bring the liquid to a boil, scraping any crispy bits from the bottom of the pan. Allow it to cook for a few minutes until halved in volume. Add the vegetable stock, mustard, and halved tomatoes, and simmer for a few more minutes.
4. Remove the pan from the heat, and add the creme fraiche. Mix well to give a glossy sauce. Serve with tagliatelle.

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Creamy Mushroom Marsala Pasta – Skinny Spatula

WEBFeb 27, 2021 · Add the flour and stir to cover the mushrooms. Pour the Marsala and continue to cook for one to two minutes until the alcohol …

1. Boil the pasta in salted water according to the instructions on the package and reserve some pasta water before draining.
2. In a large pan, heat the olive oil and fry the shallot for 1 minute over medium heat until it softens.
3. Next, add the mushrooms and rosemary to the pan and fry them for 8 to 10 minutes until they reduce in size and are slightly golden. Add the flour and stir to cover the mushrooms.
4. Pour the Marsala and continue to cook for one to two minutes until the alcohol evaporates and you're left with a creamy sauce.

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