Apple Mushroom Marsala

Apple Mushroom Marsala

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.

Apple Mushroom Marsala

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.

Apple Mushroom Marsala

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!!

Apple Mushroom Marsala

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

Apple Mushroom Marsala
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Apple Mushroom Marsala

Jewish vegetarians rejoice! A delicious way to celebrate Rosh Hashanah. 

Servings 4

Ingredients

  • 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

Instructions

  1. 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. 

  2. Add the oil to a large skillet and place on medium heat. 

  3. Thinly slice the mushrooms and apples and add them to the skillet with the thyme. 

  4. Cook for 5-8 minutes and then add the apple cider and the red wine. Cook for another 10-15 minutes. 

  5. Add the almond milk and cook another 5 minutes. 

  6. To serve, add the mushrooms and apples and the sauce over the farro. Salt to taste. 

Apple Mushroom Marsala

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Apple Mushroom Marsala

Apple Mushroom Marsala



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