Fresh baby bella (portobella) mushrooms, sweet onion and green pepper sauteed till caramelized, then cooked in a veggie broth with Marsala wine, fresh garlic and rosemary! A versatile sauce to serve over mashed or baked potatoes, rice, noodles, pan-fried tofu, pan-fried animal-free burger or chicken patty, or toast!

Serves 6-8

2 T. margarine

2 T. extra virgin olive oil

1 jumbo green pepper, cored and cut into 1 inch chunks

1 lg. sweet onion, peeled and cut into 1 inch squares

1/2 t. salt

8 oz. fresh baby bella (portobella) mushrooms, sliced into 1/4 inch thick slices

freshly ground black pepper

5 -6 fresh garlic cloves, peeled and finely chopped

2 c. boiling water

1 extra lg. bouillon cube (McCormick and Massel brands are gluten-free)

1 c. sweet Marsala wine (I used Cribari Cellars; it’s cheap and delicious)

1 t. light brown sugar

1-2 sm. sprigs fresh rosemary

1/3 c. water

3 T. cornstarch

salt and freshly ground black pepper to taste

In extra-large skillet, over medium heat, melt margarine with olive oil.

Add green pepper, onion and salt. Saute till softened and brown-tinged.

Add mushrooms, a little more salt, a little freshly ground black pepper, and continue to saute over medium heat till caramelized throughout. Skillet should be browned on the bottom if you keep the heat at medium.

Add garlic; stir to distribute.

In mixing bowl combine boiling water and bouillon cube. Mash the cube into the water till dissolved, then add to skillet. Stir into veggies, while scraping the ‘browned’ bottom of the skillet into the liquid.

Add Marsala wine, brown sugar and rosemary. Stir well, and continue to cook over medium heat for about 15 minutes, stirring occasionally.

In small cup combine water and cornstarch; stir till dissolved. Add to skillet, stirring to incorporate. Cook on low heat for about 15 minutes longer or till sauce reaches the thickness you desire.

Salt to taste, then add freshly ground pepper to taste. Turn off heat and let set till ready to use. Or, cool to room temperature, transfer to covered container and refrigerate till ready to use.

Serve over mashed or baked potatoes, rice, noodles, pan-fried tofu, pan-fried animal-free burger or chicken patty, or toast.

Notes: The longer this sauce sets, the more prominent the flavors. Tastes like chicken Marsala absent the chicken.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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