Vegan Mushroom Marsala Sauce with Orzo and Spinach is an easy savory dish that comes together with 10 ingredients in just 30 minutes! The perfect weeknight classic.
Mushroom Marsala Sauce served over a bed of Orzo and Spinach. Count me in! Another simple, easy and family friendly meal. This dish says elegance but is actually pretty budget friendly. It will become one of your favorite new weekly meal rotations!
The first time I ever tried a marsala sauce was way back when I was in Culinary School. I loved it and thought it was such a fancy dish. If there is one valuable thing I learned in Culinary School it was how to make a sauce from scratch.
This dish is savory, with a hint of sweetness from the wine, filling and totally satisfying. It’s an all in one dinner so to speak meaning you won’t necessarily feel the need to make any side.
This is a win for me! I love a good all in one easy dinner!
- Shiitake Mushrooms – You could also use white button mushrooms. I have made this both ways and either way it’s tasty.
- Yellow Onion – Any onion will work shallots would also be a great replacement.
- Garlic – Fresh is best! Mince it up fine or use a garlic press.
- Marsala Wine – You could use whatever brand you prefer just make sure you like the taste.
- Vegetable Broth – I generally look for a low sodium brand.
- Flour – This helps to thicken the sauce all-purpose or whole wheat works.
- Thyme – If you have fresh that is even better!
- Salt & Pepper – I like to use sea salt and fresh cracked black pepper.
- Orzo – Really you could serve this over any noodle or grain. I have had it over rice, linguine and even quinoa. It’s all good!
- Spinach – I generally use baby spinach but you could use regular fresh spinach as well.
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Mushroom Marsala Sauce with Orzo and Spinach
- 8 oz. shiitake mushrooms sliced
- ½ yellow onion diced
- 2 cloves garlic minced
- 1 cup marsala wine
- 1 cup + a splash vegetable broth
- 2 tbsp. all-purpose flour
- ½ tsp. dried thyme
- salt & pepper to taste
- 8 oz. orzo
- 3 cups spinach
- Dice your onion, mince your garlic and clean/slice your mushrooms.
- In a large skillet over medium heat add a splash of vegetable broth.
- Add your onions and garlic and sauté until tender.
- Add mushrooms and sauté for two minutes.
- Add flour and continuously stir for one minute. The flour will coat the pan and the mushrooms. Do not worry about this as it will all come together.
- Stir in 1 cup of marsala and bring to a simmer.
- Simmer until mixture has reduced and slightly thickened, about 5 minutes.
- Stir in your vegetable broth, thyme, salt and pepper and bring to a simmer. Simmer until thickened stirring occasionally. About 15-20 minutes.
- While sauce is simmering cook your orzo per the instructions and set aside.
- In a large skillet over medium heat add your spinach, sauté until spinach is wilted. You can add a splash of water if needed. Generally, spinach has a high enough water content to sauté without water however if your pan is too hot you may find it sticks.
- Top your orzo with spinach and your marsala sauce.
- This recipe is so versatile. I have used white button mushrooms instead of shiitake or a combination of both. Delicious either way!
- When I have fresh thyme on hand I always use fresh over dried.
- The taste can vary depending on the vegetable broth or cooking wine used. I tend to stick with a low sodium and light in flavor vegetable broth for all my recipes.