‘Snowy’ sweet onion and garlic simmered with mushroom in a smoky tomato sauce flavored with red wine and Marsala wine! We served it over linguini topped with a veg chick’n cutlet steeped in Marsala, then topped with skillet-fried marsala mushrooms. Top it off with fresh basil if it makes you happy! Don’t let the name fool you. This is an exquisite dish!

Makes 7-1/4 cups Sauce


1/2 lg. sweet onion, cut into chunks

3 xtra-lg. garlic cloves (or 6 sm.)

1/4 c. grapeseed oil

1/2 t. salt

8 oz. white button mushrooms, washed, trimmed and sliced

28 oz. can tomato puree

28 oz. can whole plum tomatoes in sauce

12 oz. can tomato paste plus 2 cans water

1 t. salt

1 c. Dark Horse Chardonnay

1/4 c. Taylor Marsala wine

1 T. liquid smoke

Place onion and garlic in food processor and process till the mix looks like icy snow (or do it with a knife to achieve pulverized results, by dicing and smashing repeatedly).

In lg. pot over medium heat, melt oil. Add pulverized onion, garlic and salt. Mix well into oil.

Add sliced mushrooms, stir and cook till mushroom begins to wilt and garlic/onion scents the air.

Add remaining ingredients, stir well. Cook, uncovered, for 20 minutes, stirring as needed.

Suggested use: Veg Chicken Scallopini Linguini – Serves 4

Mushroom topper:

2 T. grapeseed oil

8 oz. white button mushrooms, washed, trimmed and sliced


1/4 c. Taylor Marsala wine

In lg. skillet, over medium heat, melt oil. Add mushrooms and salt as desired. Saute till golden on each side. Add Marsala wine. Turn heat off and let sit till ready to use.


2 T. grapeseed oil

1 pkg. Gardein Chick’n Scallopini – 4 cutlets


1/4 c. Taylor Marsala wine

In large skillet, over medium heat, melt oil.

Fry cutlets on each side according to package instructions. Salt as needed.

Add Marsala wine. Stir to coat. Turn heat off and let sit till ready to use.


1 lb. dried linguini pasta


Cook dried pasta in lots of salted boiling water till tender. Drain in colander. Rinse briefly under cool water and set colander over pot.


Reheat separately: marinara sauce, mushrooms in skillet, and meat-free chick’n cutlets in the other skillet.

For each serving: Place a mound of linguini on plate. Top with marinara sauce. Place cutlet over sauce. Then top cutlet with skillet mushrooms.

If you want, sprinkle dish with a little chopped fresh basil.






Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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