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.
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.
Nutrition
Serving: 1servingCalories: 563kcalCarbohydrates: 78gProtein: 17gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 2gCholesterol: 71mgSodium: 237mgPotassium: 584mgFiber: 6gSugar: 6gVitamin A: 691IUVitamin C: 12mgCalcium: 65mgIron: 3mg