Mushroom Marsala with Garlic Herb Quinoa Pilaf

Recipe inspiration:

When I discovered the secret ingredients (mushrooms and any Pacific Natural Foods broth) I immediately thought of one of my favorite ways to eat mushrooms…in Chicken Marsala.  I updated this classic dish into a meatless version by bulking up the recipe with fresh spinach and sundried tomatoes, and of course the supergrain quinoa.  Quinoa is the perfect way to add protein into a dish like this…toasting the uncooked grain with garlic and shallots adds a whole other level of flavor while cooking it in broth and herbs turns it into total comfort food.  This most delicious meal will hit the spot and make you feel good in more ways than one.

Mushroom Marsala with Garlic Herb Quinoa Pilaf

(makes approximately 4 servings)

For Quinoa Pilaf:
1 cup quinoa
2 cups Pacific Vegetable Broth
2 teaspoons olive oil
2 shallots, minced
3 garlic cloves, minced
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper
1/2 cup toasted pine nuts

For Mushroom Marsala:
1 and 1/2 8oz packages of sliced portobella mushrooms (total 12 oz)
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1-2 shallots, thinly sliced
2 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon butter
1 cup marsala wine
1/2 cup – 3/4 cup Pacific Mushroom Broth
1 3oz package of sundried tomato halves (not in oil)
2 cups fresh spinach leaves

freshly grated Parmesan cheese, for serving
additional toasted pinenuts, optional

Directions:

Pre-rinse quinoa in a fine mesh strainer until water runs clear. Let water drain and let quinoa dry for a few minutes prior to cooking. In a medium saucepan, heat oil over medium heat. Add minced shallots and garlic and saute for 1 minute. Add quinoa to pan and stir frequently for about 5 minutes. This will toast and enhance the flavor of the quinoa. Once quinoa is fragrant and a light golden brown, add vegetable broth and bring to a boil. Reduce down to slow simmer and continue to cook for 15-20 minutes, stirring occasionally. Add toasted pine nuts, salt and pepper to quinoa and gently stir to combine. Cover and set aside.

In a large shallow dish, combine flour, salt, pepper, garlic, oregano and thyme. Gently toss sliced mushrooms in flour mixture. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add sliced shallots and minced garlic and saute for 1-2 minutes. Gently dust excess flour off sliced mushrooms and add to pan. While mushrooms are cooking, add 1 tablespoon butter to pan and continue to saute. Cook mushrooms until browned, about 5 minutes. Add 1 cup of Marsala wine to pan and bring to a quick boil.  Add mushroom broth along with sundried tomatoes and spinach leaves and bring to a quick simmer. Gently stir together as spinach leaves and sauce cook down.  Season lightly with a pinch of salt and pepper. Serve over quinoa pilaf and with freshly grated Parmesan cheese and additional toasted pine nuts (optional).

Recipe ingredients:

Cooking instructions: