I don’t recall ever having had Marsala wine before and I certainly have never had the classic Italian dish Marsala Chicken either. So to cook with it and make a vegetarian version of this dish was all going to be a new culinary experience for me. Marsala is a rich, fortified wine from Sicily. As one who has experience of drinking a variety of wines, spirits and beers, D forewarned me that Marsala had its own unique flavour, and not one that could easily be substituted with another fortified wine. So, if the recipe had recommended Marsala that is what I should use or not make the dish at all. I took his word. So on Friday, during my lunch hour I tentatively walked over the sheets of ice and 'dandruff' snow to the nearest supermarket, and bought a bottle of Marsala. It cost almost £8.00, blimey.
So was it worth it? It so was. I made this Mushroom and tofu Marsala yesterday. The sauce was so flavourful and in its short cooking time the Marsala had even infused the tofu well. I would go as far as to describe this as Restaurant food, in which case how much should I charge D?
I served this with crusty bread and pickled green beans. The book also recommends serving it with a winter salad and sour cream dressing.
Now I am thinking what other vegetable based recipes I can make with the remaining Marsala. Any ideas would be welcome.
Mushroom and Tofu MarsalaServes 4
4 garlic cloves, crushed
2 tablespoon olive oil
1 red pointed peppers or I large red pepper, chopped
½ teaspoon dried oregano
½ teaspoon salt
2 cups of Marsala wine
250g firm tofu, cut into even size cubes
Chestnut mushrooms, sliced
1 x 400g tin of chopped tomatoes
A handful of chopped fresh basil
Salt and pepper to taste
In a pot on medium heat, cook the garlic in the oil until it begins to sizzle and then add the peppers, oregano and salt. Cook stirring often. After about 5 minutes, add the Marsala and the tofu and cook on high heat for another five minutes to reduce the wine a bit. Add the mushrooms and tomatoes and cook for 10 minutes. Add the basil and seasoning to taste. Heat through before serving with plenty of crusty bread to soak up the flavourful broth. Adapted from Moosewood Restaurant Simple Suppers
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