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.

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!

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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. 

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