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Vegan Mushroom Marsala

30 Minutes
4 People
Overhead view of vegan marsala in pan.


Cauliflower Mash
1 head cauliflower
3 oz firm tofu
2 oz coconut milk
1 Tbs avocado oil
1/4 tsp salt

Marsala Sauce
2 cups vegetable stock
extra mushroom pieces
1/2 tsp chopped garlic
2 oz Three Spirits Social Elixir or Marsala wine
2 oz cornstarch and water slurry
4 4 oz Lion's Mane mushrooms, cut like a chicken breast

Sparkling Pomegranate Social Elixer
2 oz Three Spirits Social Elixir
3 oz pomegranate juice
3 oz club soda


Sparkling Pomegranate Social Elixer

  1. Pour the first two ingredients into a white wine or champagne glass and top with club soda.

Cauliflower Mash

  1. Cut the cauliflower into 1-2" pieces and boil until tender in 2 quarts of salted water. Use vegetable stock for more flavor.
  2. Strain the cauliflower and add it to a food processor. Dice the tofu into 1/4" pieces and add to the cauliflower and blend until smooth.
  3. Add the pre-heated coconut milk until the mash looks creamy. Drizzle in the avocado oil and season with salt.

Marsala Sauce

  1. Start with a dry 4 qt sauce pan. Brown the mushroom pieces in a small amount of avocado oil. Add the garlic until it is lightly toasted. Deglaze with the Three Spirits Social Elixir. Add the vegetable broth and reduce it to at least 1 cup for a stronger flavor. Thicken accordingly with the corn starch slurry until small tight bubbles form.
  2. Sear the Lion's Mane mushrooms with a small amount of avocado oil in a hot sauté pan until browne on both sides.
  3. Garnish with pomegranate seeds.
  4. Pair with Sparkling Pomegranate Social Elixer.

From Our Chef

When I think of growing up on the East Coast during its super cold winters, I also think of warm and hearty Italian dishes that I loved eating. This dish reminds me of those comfort foods, but I've altered it using Lion’s Mane mushrooms for a purely plant-based meal with virtually no carbs.

Lion’s Mane mushrooms contain bioactive substances that benefit the brain, heart, and gut. With a texture similar to chicken breast it absorbs robust flavors, like those found in this Marsala sauce. I paired it with a Cauliflower mash to replace mashed potatoes made with butter and cream, which are high in carbs and fat. For additional plant-based protein, I added tofu to the Cauliflower mash to create a firmer, creamier texture. The two are great as side dishes—or allow the mushrooms to serve as your main dish. Both are rich in texture and flavor to delight anyone’s palate. –Pete Ghione, Truth & Tonic Chef, Canyon Ranch Las Vegas


Calories 375
Protein 17 g
Sodium 127 mg
Carbohydrates 5 g
Fat 10 g
Fiber 12 g
Servings 4