Mushroom Marsala

Mushroom Marsala  

Serves 4

16 Oz. baby bella mushroom, sliced

2-4 garlic cloves, minced

juice of 1 lemon

1/2 lemon, sliced

1 cup dry Marsala Wine

1 medium mushroom, sliced

1 large shallot, sliced

1 small green pepper cut into 1 1/2" strips  or 2 chard stems chopped in to bite size pieces

1/4 to 1/2 cup fresh parsley

4-6 fresh sage leaves chopped

1 tsp no salt seasoning

2 Tbs. Cantanzaro Herbs  (www.savoryspiceshop.com)

fresh ground black pepper to taste

2-4 Tbs Capers (optional)

Chard Leaves 

In a large saute pan, brown garlic in a small amount of Marsala wine for about 3-4 minutes.  Then add onions and red chard or green peppers and saute  until barely tender about another 4 minutes, adding a small amount of wine as needed to keep the ingredients from sticking to pan. 

Add mushrooms and cook over medium heat until mushroom release their water. 

Add 1 cup Marsala wine,  juice of 1/2 lemon, fresh sage, Cantanzaro Herbs, fresh ground black pepper, and no salt seasoning.  If adding capers add them now.  Stir and bring to a simmer.  Lower heat and simmer for about 8 minutes to reduce the amount of liquid.  

In the meantime add 2 tbs arrowroot powder to 3 tbs of Marsala Wine.  

After simmering mixture for about 8 minutes add the arrowroot powder mixture to the pan.  Stir to sauce is thickened and cook for another 2 minutes. 

Add chickpeas, Chard leaves, and juice of 1/2 lemon.  Stir to combine.  Heat on medium heat until chickpeas are warmed and chard leaves are wilted.

Remove pan from heat and stir in 1/4 to 1/2 cup fresh parsley.  

To assemble: 

spoon some brown rice on a plate, spoon some mushroom mixture over brown rice. Then grind some fresh black pepper on top.  Place a few thin slices of fresh lemon over Mushroom Marsala then sprinkle some parsley on top.

Options: serve over spaghetti squash instead.