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Medallions with Marsala Sauce

Mushrooms and Ensemble Medallions cooked in a vegan creamy Marsala wine sauce.

Photo of plate full of Mushrooms and Ensemble Medallions cooked in a vegan creamy Marsala wine sauce.

Cooking Instructions:

  1. In a large bowl, mix flour and salt; dredge Ensemble Medallions on both sides, making sure to dust off any excess
  2. Heat a large sautepan or stainless skillet over medium-high heat; add olive oil
  3. Sear dredged Medallions in a single layer, making sure not to overcrowd the pan, until golden brown on both sides; remove from oil and set aside
  4. Add plant butter to hot pan and allow to melt completely before adding in quartered mushrooms; sauté 5-6 minutes until the mushrooms are tender and have taken on color
  5. Add shallots, garlic and thyme; cook until the shallots are translucent and aromatic
  6. Sprinkle 2 Tbsp flour and salt over the mushroom mix and fold together
  7. Pour in the Marsala wine all at once, stirring often to prevent clumping; cook down the Marsala for 1-2 minutes until a thick slurry starts to form
  8. Turn heat down to medium and add in Ensemble broth; place seared Ensemble Medallions back into the pan in a single layer
  9. Simmer for 12-15 minutes until the sauce has thickened
  10. Fold in plant cream and remove from heat; taste and adjust seasoning
  11. Place 6 oz cooked spaghetti noodles in a bowl; spoon Ensemble Marsala over the top and garnish with chopped parsley


  • 3 lbs Ensemble Medallions, reserve liquid
  • 1 cup flour
  • 1 Tbsp salt
  • 4 Tbsp olive oil
  • 3 Tbsp plant butter
  • 2 cups small cremini or button mushrooms, quartered
  • ¼ cup shallots, finely chopped
  • 3 ea garlic cloves, minced
  • 2 tsp fresh thyme, chopped
  • 2 Tbsp flour
  • 1 Tbsp salt
  • ¾ cup Ensemble broth (or vegetable broth)
  • ¾ cup Marsala wine
  • ½ cup cashew cream or plant cream
  • ¼ cup parsley, chopped
  • 2 lbs cooked spaghetti pasta
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