Marsala Sauce

This Marsala Sauce is super easy to make and so versatile. Enjoy it over pasta, rice, quinoa, or with bread as a dipping sauce. No one would believe it is vegan and an amazing addition to your 20 minute meals. Perfect and meant to be for dinner ideas for two, a comfort food for everyone.

Marsala Sauce cooking in the saucepan, showing mushrooms being sauteed in a creamy sauce.

You know I’m a big white sauce pasta advocate like I did this in this Roasted Garlic Carbonara Sauce. There is nothing better than this Carbonara recipe. 

So it was only a matter of time for me to come up with another must make that fits to all the easy dinner recipes. But this time with more additions like marsala wine and mushrooms.

You can be sure you have a winner with this Marsala Sauce: it is satisfying, creamy, versatile, comforting.

Sauce darkens after adding Marsala wine.

What is marsala wine

Marsala wine is a fortified wine and made in Italy. It is mostly used in cooking as we do in this marsala wine sauce.

But you can also use it as aperitif, or just for social drinking.

There are different types of marsala wine for sweet or savory dishes.  If you want to know which one is the best for you, check this out this guide about the Best Marsala wine to use for cooking.  

Fussili pasta mixed with Marsala Sauce and mushrooms.

What you need for this Marsala Sauce

  • vegan butter
  • marsala wine
  • garlic
  • mushrooms
  • coconut milk

Top view on pan with ready to eat pasta dish.

How to make Marsala Sauce

Heat vegan butter in a pan or pot.

Add minced garlic and fry for 3 minutes. Next add sliced mushrooms, marsala wine, coconut milk. Let all simmer on medium heat for 6 minutes more.

Now the sauce is ready for use in your favorite pasta recipes, rice meals, or vegan quinoa recipes.

It is an amazing dinner, lunch, or recipe for meal prep that everyone will love.

Closeup of the vegan Marsala sauce mixed with pasta.

Tips and adjustments for this Marsala Sauce

If you can’t find marsala wine, just use some grape juice and a bit of sherry, chardonnay, or another dry wine.

You could also mix it with something sweet like maple syrup. Then add a splash of brandy or cabernet and you’re ready to go. 

Marsala Sauce alcohol free: Just replace the marsala wine with vegetable broth for flavor and it is all done. This trick makes the recipe  kids friendly and perfect for all easy family dinners.

You see this mushroom marsala is super versatile and always a crowd pleaser.

Parsley covered portion of pasta.

I made this recently for some friends and no one believed it is vegan and made without any dairy. The sauce tastes so rich and satisfying yet buttery thanks to the vegan butter, which takes this sauce to comfort food heaven.

Other mushroom recipes to try:

Spinach Mushroom Fettuccine Alfredo

Vegan Mushroom Stroganoff

Portobello Mushroom Bruschetta 

Marsala sauce over pasta, sprinkled with parsley.

If you give this marsala sauce a try, I love seeing all your remakes.

Snap a picture and share it with me with a tag on Instagram and Facebook.

Enjoy, Florian.This Marsala Sauce is the only recipe you’ll ever need! It is creamy, satisfying and no one would ever guess it is vegan. So amazing for dinner lunch, mealprep, work lunch ideas and more. Delicious over pasta, rice, potatoes and quinoa. #vegan #dairyfree #glutenfree #vegetarian #dinner #lunch #mealprep #contentednesscooking #marsalasauce

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Parsley covered portion of pasta.

Marsala Sauce

  • Author: Contentedness Cooking
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 4
  • Category: Sauce, Condiment
  • Method: Cooking
  • Cuisine: Vegan, Gluten Free


Description

This Marsala Sauce is super easy to make and so versatile. Enjoy it over pasta, rice, quinoa, or with bread as a dipping sauce. No one would believe it is vegan and an amazing addition to your 20 minute meals. Perfect and meant to be for dinner ideas for two, a comfort food for everyone.


Ingredients

  • 3 Tbs vegan butter
  • 8 oz champignons, sliced
  • 1/2 cup marsala wine
  • 4 cloves garlic, minced
  • 4 Tbs coconut milk
  • salt, pepper to taste

Instructions

  1. Heat vegan butter in a pan or pot.
  2. Add minced garlic and fry for 3 minutes.
  3. Next add sliced mushrooms, marsala wine, coconut milk. Let all simmer on medium heat for 6 minutes more.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 132
  • Sugar: 1.5 g
  • Sodium: 234 mg
  • Fat: 10.6 g
  • Saturated Fat: 8.7 g
  • Unsaturated Fat: 0.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 7.1 g
  • Fiber: 1.5 g
  • Protein: 1.7 g
  • Cholesterol: 0 g

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