Creamy marsala wine sauce with mushrooms. Mushrooms support your immune system and a healthy gut. Naturally low in sodium they may lower your blood pressure and cholesterol levels. Studies have shown that eating mushrooms keeps your memory sharp by protecting your brain cells. Coconut cream is an anti-inflammatory which has the ability to destroy disease causing organisms and its lactose free for those who can not digest dairy. Adding marsala wine with its nutty and fruity flavors along with coconut cream is a luxurious alternative to dairy for the lactose intolerant.
GLUTEN FREE AND VEGAN
Ingredients
- Pasta of choice (I use gluten free chickpea pasta)
- 2 TBS olive oil
- 8 oz box of baby bella or white button mushrooms
- 1 small to medium white onion
- 1/3 marsala cooking wine
- 1 13 oz can of unsweetened coconut cream
- Salt and pepper according to taste
- Optional bunch of fresh parsley, basil or dill
Directions
Cook your pasta according to its directions. Meanwhile chop up your onion, mushrooms and add salt and pepper. Heat up the olive oil add onion with mushrooms and fry on low heat covered for 7 minutes stirring frequently. Uncover your mushrooms and onion put up the heat and brown them up to your liking. Add the marsala wine and cook high until most of the wine has soaked up into the mushrooms. Add only the solid part of the coconut cream leave the liquid for later. Bring to a quick boil and take of the heat. If you feel the sauce is to thick add a little bit of the coconout cream liquid thats left in the can. May add parsley, basil or dill.
Tips- This is also a great sauce with chicken.