Vegetable Marsala

Here's a vegetarian version of the classic Chicken Marsala.  I use zucchini and portobellos, but you could use just about any vegetable you'd like.  This creamy, vegetable marsala is a great alternative to chicken, but is also quick to through together on a weeknight while still being impressive.

Vegetable Marsala

Ingredients

• 2 Tbsp. olive oil
• 1 shallot, diced
• 4 cloves garlic, diced
• 2 Portobellos, gills removed, sliced
• 16 oz. mixed mushrooms, sliced
• 1 zucchini, sliced
• 2 Tbsp. Wondra or AP flour
• 3/4 cup marsala
• 1/2 cup chicken stock (or vegetable to keep it vegetarian)
• 3 sprigs thyme, destemmed
• salt & pepper, to taste

Serves 4
Cook Time: 30 minutes

Heat a large sauté pan over medium-high heat; the olive oil.  Add shallot and cook until translucent, add garlic and cook 1 more minute.  Add all mushrooms and cook until browned and water is released; after mushrooms have given up their liquid, salt and pepper.  Add zucchini and cook until it is done to your liking (I still like a bite to mine).
Sprinkle vegetables with Wondra or flour and cook for about 1 minutes so flour can brown.  Deglaze with marsala and allow to cook until alcohol cooks off.  Add stock and thyme.  Allow sauce to reduce for at least 15 minutes.  Enjoy!