Mushroom Marsala with Chickpeas
This creamy mushroom marsala with chickpeas tastes (and looks) fancy, but comes together fairly quickly for an easy weeknight dinner. Enjoy over noodles, mashed potatoes or a baked potato.
Who needs chicken when you’ve got chickpeas? For this hearty mushroom marsala recipe, I’m swapping in both chickpeas and mushrooms for chicken, upping the fiber and protein content of the traditional dish.
After browning the mushrooms and chickpeas in a smidgen of butter, sprinkle on flour and cook until it browns. Then, add in the flavorful Marsala wine and water and simmer for a thick, luscious sauce to serve over egg noodles.
This is another recipe that I’m sharing from my Italian cookbook, along with my tofu piccata, Italian wedding soup and summer gnocchi with corn and zucchini.
Ingredient Notes
These days, most well-stocked grocery stores will carry Marsala wine in the alcohol section, but if you really can’t find it, sub in ½ cup dry white wine and 2 teaspoons of brandy. It won’t have the unique, complex flavor of Marsala wine, but the substitution is fairly close and will work in a pinch. Sherry or madeira are also suitable substitutes.
For a completely vegan version, swap in dairy-free butter or olive oil instead of the butter and egg-less noodles.
I use white or cremini mushrooms here as they are easy to find and lower in cost than other mushroom varieties. You can use any fresh mushrooms that you have on hand.
Chickpeas are my go-to bean for this marsala recipe as I find them to have a nice, al dente bite that compliments the tender egg noodles and mushrooms. Cannellini or navy beans would also work.
How to Make this Mushroom Marsala
Step 1: Prep the Ingredients
This mushroom marsala recipe comes together fairly quickly so I recommend prepping your veggies before making the sauce– slice the mushrooms, finely chop the parsley and boil the water for the pasta.
Step 2: Brown the Mushrooms
Melt the butter in a skillet and add the mushrooms along with a pinch of salt and pepper. Cook until browned on both sides, about 6 minutes.
Step 3: Make the Sauce
Stir in the garlic and flour and stir until the flour is no longer visible. Add the marsala wine and water using a wooden spoon to scrape up any browned bits. Add the chickpeas and cook until sauce has thickened, about 5 more minutes.
Step 4: Add Vinegar
Remove from heat and stir in the additional butter, vinegar and parsley. Taste, adjusting for seasoning and serve over cooked noodles, mashed potatoes or a baked potato.
How to Serve
I love this mushroom marsala sauce over egg noodles, but you an enjoy it anywhere that you want a rich, mushroom sauce. Try it on mashed potatoes, a baked potato or even over protein.
It’s great on a breaded tofu cutlet, like in my tofu piccata.
Want to Make a Creamy Mushroom Marsala Sauce?
If you want this mushroom marsala sauce to be creamier, add in a little heavy cream or cashew cream at the end. Start with 2-3 tablespoons and adjust from there.
Chef Tips for Success
- Salt the pasta water generously. “It should taste like the sea” is usually the advice, I don’t measure, I just add about a tablespoon of salt to help season the noodles as they cook.
- Don’t overcrowd the mushrooms. Spread them into an even layer and let them sit undisturbed for the first 2 minutes or so before stirring. This helps them brown instead of steam and gives the sauce more depth.
- Season mushrooms right away. Adding salt at the beginning draws out moisture and helps them caramelize properly.
- Toast the flour. Once sprinkled over the mushrooms, stir just until the flour loses its raw smell and turns lightly golden—this prevents a pasty sauce. You shouldn’t see any visible flour when adding the broth.
- Deglaze slowly. Add the Marsala wine gradually, scraping up all the browned bits from the pan. Those bits are concentrated flavor and make the sauce richer.
- Finish with butter. I know it sounds weird to add in butter at the end, but stirring in the remaining butter after removing the pan from heat gives the sauce a glossy, restaurant-style finish.
- Balance at the end. A splash of balsamic vinegar brightens the richness of this mushroom marsala sauce—taste before serving and adjust salt, pepper, or vinegar as needed. This is my secret weapon for so many recipes, but especially sauces and soups!
- Loosen if needed. If the sauce thickens too much before serving, add a splash of pasta water or warm water to bring it back to a silky consistency.
More Mushroom Recipes
- Best Vegan Mushroom Gravy
- Mushroom Fajitas with Queso Blanco
- Mushroom Wellington
- Mushroom Galette
- Vegan Mushroom Fettuccine Alfredo
If you like this mushroom marsala recipe, make sure to come back to leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day!
Mushroom Marsala with Chickpeas
Equipment
Ingredients
- 4 tablespoons butter, divided (dairy-free for vegan version)
- 10 ounces sliced white, cremini or baby bella mushrooms
- 2 cloves garlic, minced
- 1 cup cooked chickpeas, rinse and drain if using canned
- 1/8 cup flour
- 2/3 cup Marsala wine, preferably dry
- 2/3 cup water
- 1 teaspoon balsamic vinegar
- ½ cup chopped parsley leaves
- 12 oz. wide egg noodles, use egg-free or other noodles for vegan version
Instructions
- Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente. Drain and set aside.
- While the water is boiling, heat 2 tablespoons of the butter over medium heat until melted and butter starts to sizzle. Add the sliced mushrooms, season with a generous pinch of salt and pepper, and cook, stirring occasionally, until mushrooms are seared and cooked through, about 6-8 minutes.
- Add the garlic and stir to combine. Sprinkle the flour over the mushrooms, and stir in a few times until flour is toasted and no longer white. Take care not to mush the mushrooms together.
- Add the Marsala wine and water to the pan, using a wooden spoon or silicone spatula to scrap up any browned butter bits. Add the chickpeas, then reduce the heat to medium-low and cook, stirring occasionally, until the sauce thickens, about 5 to 6 minutes.
- Remove from heat and stir in the remaining 2 tablespoons of butter, balsamic vinegar, and chopped parsley. Season to taste, if necessary and serve over cooked egg noodles.