Mushroom Marsala with Orzo and Spinach
Yield: 4 cups (Serves 2-3)
Prep: 5 minutes
Total Time: 30 minutes
8 oz. shiitake mushrooms sliced
1/2 yellow onion diced
2 cloves garlic minced
1 cup marsala cooking wine
1 cup + a splash vegetable broth
2 tbsp. flour
1/2 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.
Note: 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. You can find the marsala I use here on Amazon but can also find this brand in most regular grocery stores as well.