Apples & Honey on Rosh Hashanah. Whenever I think of Rosh Hashanah I sing this “song” in my head that I must have learned in Hebrew School 20 years ago. I am pretty sure the song has more than 6 words but I have no idea what they are.
Anyways, apples are a must for the Jewish New Year as is wine (although not 4 cups this time of year), and this year I am adding one more sweet item to my Rosh Hashanah dishes…grapes! Because why not! They are sweet, they are relatively round, yep, it all makes sense to me.
Honestly, I am not sure how I didn’t come up with something like this sooner! I have always loved chicken marsala, but now that I don’t often eat chicken, the dish has been lost to me. But really, the star of the dish is mushrooms, so why add the chicken at all. I was inspired to make this vegetarian dish by a recipe I saw on Half Baked Harvest. (As a side note, I love this blog and think Tieghan is incredibly creative and I can’t wait to get her book!) I went apple picking over labor day and have so many apples in my fridge so a marsala with apples (and then of course grapes) seemed like a match made in heaven, not to mention apple cider and wine, really, can it get any better!!
I just checked, no it can’t! You have to make this for your Rosh Hashanah dinner next week, and I promise your vegetarian guess will rejoice! L’shanah Tova!
Apple Mushroom Marsala
Jewish vegetarians rejoice! A delicious way to celebrate Rosh Hashanah.
- 1 cup farro dried
- 2.5 cups low sodium vegetable stock
- 1 tbsp olive oil
- 6 oz shitake mushrooms
- 6 oz cremini mushrooms
- 2 small apples
- 1/2 cup grapes
- 8 sprigs thyme
- 1/2 cup apple cider
- 1/2 cup red wine
- 2 tbsp almond milk
In a medium pot, add the farro and vegetable stock. Cover with a lid and heat on medium until the farro soaks up all the stock.
Add the oil to a large skillet and place on medium heat.
Thinly slice the mushrooms and apples and add them to the skillet with the thyme.
Cook for 5-8 minutes and then add the apple cider and the red wine. Cook for another 10-15 minutes.
Add the almond milk and cook another 5 minutes.
To serve, add the mushrooms and apples and the sauce over the farro. Salt to taste.
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