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Marsala-Less Sauce Recipe

Looking for an easy Marsala-less Sauce recipe? Learn how to make Marsala-less Sauce using healthy ingredients.


Submitted by jas07100

Makes 6 servings



Marsala type sauce made with apple cider vinegar in lieu of the wine.

Recipe Ingredients for Marsala-less Sauce

1 ounce fat free cream cheese
2 cups cooked chopped mushrooms
1 cup diced onion
3/4 cup apple cider vinegar
2 cups fat free milk
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon salt
2 teaspoon black pepper
1 tablespoon powdered garlic
1/5 cups corn starch
1/3 cup water
1/4 cup diced parmesan cheese
1/2 cup pecorino romano cheese
2 tablespoons extra virgin olive oil

Recipe Directions for Marsala-less Sauce

  1. Rinse and chop mushrooms into quarters or sixths (depending on size). (Note: I use baby bella mushrooms and before cooking the volume is roughly 3 cups chopped.)

  2. Saute mushrooms in nonstick pan (NO oil or butter) until most of the water has cooked out of the mushroom (Note: allowing little bits of mushroom to cook to the bottom of the pan will add depth of flavor. Just scrape the bits up frequently as you cook).

  3. Add 1/3 cup of apple cider vinegar into the mushrooms. Allow to cook for 30-60 seconds before adding the onion in the next step.

  4. Add the diced onion to the pan and cook until onion are half-way to translucent. Stir frequently to prevent mushrooms from sticking too much to the pan.

  5. Add remaining apple cider vinegar and allow to cook for about a minute in pan.

  6. Add fat free cream cheese and milk. And simmer, stirring occasionally until cream cheese has melted into the sauce.

  7. Add salt, pepper, thyme, basil, and oregano. Alter amounts to taste.

  8. In separate container combine parmasen and romano cheese with olive oil in microwave safe container (glass preferred) and microwave on medium to high setting until cheese is melted and gooey (stir occasionally).

  9. Add gooey cheese and oil mixture to mushroom sauce and stir over medium heat until cheese melts into sauce completely. (Note: You may have to break up the chunks of unmelted cheese. I also find it helpful to let the cheese sauce sit in the mushroom sauce and get warm and melty for a few minutes before trying to stir it in)

  10. In a separate container mix corn starch and cold water together. Bring mushroom sauce to a rapid simmer and then add the corn starch and water mixture. Allow sauce to return to a slow simmer and thicken.

  11. Serve 1/2 cup over your favorite whole wheat pasta (I used medium shells). You can serve with or without grilled chicken breast.

Categories

Beans, Vegetarian, Gluten-Free

Nutrition Facts
Serving Size 193.7g
Amount Per Serving
Calories
144
Calories from Fat
68
% Daily Value*
Total Fat
7.6g
12%
Saturated Fat
2.5g
13%
Trans Fat
0.0g
Cholesterol
10mg
3%
Sodium
504mg
21%
Potassium
286mg
8%
Total Carbohydrates
13.0g
4%
Dietary Fiber
1.1g
4%
Sugars
5.6g
Protein
5.8g
Vitamin A 6% Vitamin C 4%
Calcium 18% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in calcium
  • High in phosphorus
  • High in riboflavin
  •   Bad points
  • High in sodium
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