Medallions
6
Servings
Vegan
Medallions with Marsala Sauce
Mushrooms and Ensemble Medallions cooked in a vegan creamy Marsala wine sauce.
Cooking Instructions:
- In a large bowl, mix flour and salt; dredge Ensemble Medallions on both sides, making sure to dust off any excess
- Heat a large sautepan or stainless skillet over medium-high heat; add olive oil
- Sear dredged Medallions in a single layer, making sure not to overcrowd the pan, until golden brown on both sides; remove from oil and set aside
- Add plant butter to hot pan and allow to melt completely before adding in quartered mushrooms; sauté 5-6 minutes until the mushrooms are tender and have taken on color
- Add shallots, garlic and thyme; cook until the shallots are translucent and aromatic
- Sprinkle 2 Tbsp flour and salt over the mushroom mix and fold together
- Pour in the Marsala wine all at once, stirring often to prevent clumping; cook down the Marsala for 1-2 minutes until a thick slurry starts to form
- Turn heat down to medium and add in Ensemble broth; place seared Ensemble Medallions back into the pan in a single layer
- Simmer for 12-15 minutes until the sauce has thickened
- Fold in plant cream and remove from heat; taste and adjust seasoning
- Place 6 oz cooked spaghetti noodles in a bowl; spoon Ensemble Marsala over the top and garnish with chopped parsley
Ingredients:
- 3 lbs Ensemble Medallions, reserve liquid
- 1 cup flour
- 1 Tbsp salt
- 4 Tbsp olive oil
- 3 Tbsp plant butter
- 2 cups small cremini or button mushrooms, quartered
- ¼ cup shallots, finely chopped
- 3 ea garlic cloves, minced
- 2 tsp fresh thyme, chopped
- 2 Tbsp flour
- 1 Tbsp salt
- ¾ cup Ensemble broth (or vegetable broth)
- ¾ cup Marsala wine
- ½ cup cashew cream or plant cream
- ¼ cup parsley, chopped
- 2 lbs cooked spaghetti pasta
