Spaghetti and Chik'n with Mushroom Marsala

Marsala is one of my favorite sauces of all time, and while it's traditionally served with chicken (or even worse, veal), I think it's perfectly delicious over a Quorn or Gardein cutlet and some pasta. The following recipe is for approximately one serving, so you can double or triple it accordingly. The measurements are not 100% exact, as this is really about taste and not precision. If you like more wine or less salt or whatever, feel free to experiment.

About 2 tbs. butter (plus 1-2 more to make a beurre manie if you need it)

About 2 tbs. flour (plus 1-2 more, see above)

3-4 tbs. olive oil, divided (1 for the mushrooms and 2-3 for the cutlet)

1/4 cup Marsala wine (substitute Port if you need to, it'll turn out ok)

1/2 cup vegetable broth or Imagine brand "No-Chicken" broth

Salt and pepper to taste

1-2 handfuls sliced baby portabello or white mushrooms

1 shallot or 1/2 small onion, chopped

1 clove garlic, minced

1 Quorn "Naked" or Gardein cutlet, defrosted

1 egg, beaten

1 plate piled with flour (for coating the cutlet)

1 serving of cooked spaghetti or linguine

In a skillet, heat olive oil over medium heat and saute the onion/shallot, mushrooms, and garlic until just softened. While that cooks, I like to begin the sauce.

In a saucepan, start making a roux by whisking the butter and flour together over medium-low heat. When it begins to brown, whisk in the broth and the wine...don't let the roux get too dark or burnt, but let it turn a nice golden color before adding the liquid. Season with salt and pepper to taste. Let the sauce simmer on low heat for a minute or two so the alcohol cooks off, then add more wine if you want a stronger Marsala flavor, or more broth if you think it's too overpowering already. Add the softened mushrooms and onions. If the sauce needs thickening, make a beurre manie by smashing together equal parts softened butter and flour (in this case start with 1 tbs. of each) and stirring it in. Let it simmer on low for a few minutes and it should thicken up nicely.

Using the same pan you used for the mushrooms in, heat 2-3 tbs. olive oil. Dip the defrosted cutlet in beaten egg, then roll it in flour. I like to repeat this step for an extra crispy crust but it's up to you. Fry the battered cutlet on both sides until evenly browned.

Serve sauce and cutlet over pasta. Add a side of asparagus or some other vegetable to complete the meal. Voila!

Sorry I didn't take this photo until I'd eaten half of the Quorn!