Veggies Recipe | Chickpea & Baby Portobello Mushroom Marsala Over Creamy Polenta

Chickpea & Baby Portobello Mushroom Marsala Over Creamy Polenta


Ingredients:
For the Marsala Mushrooms and Chickpeas :
2 tbsp. olive oil
8 oz. baby portobello mushrooms, sliced
2 garlic cloves, minced
1 cup dry Marsala wine
2 tbsp. lemon juice, or to taste
1 tsp. rubbed sage
1/2 tsp. black pepper
1/4 tsp. salt
etc


Instructions:
  1. Make the Marsala Mushrooms & Chickpeas :
  2. Coat the bottom of a large skillet with oil and place over medium heat. Add mushrooms in an even layer. Cook until mushrooms are lightly browned, about 5 minutes.
  3. Add garlic and cook 1 minute more. Add wine, lemon juice, sage, salt and pepper. Stir a few times and bring to a simmer. Lower heat and allow to simmer until sauce is thickened and syrupy, about 10 minutes.
  4. etc
  5. etc

For Full Instruction: connoisseurusveg.com

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