Speed Vegan Linguine With Sun-Dried Tomato Sauce And Balsamic Mushrooms

Tonight’s dinner was seriously out of this world amazing.  I once again cracked open Speed Vegan to make Linguine with Sun-dried Tomato Sauce.  To accompany the vegan pasta I decided on the Balsamic Mushrooms, partly because they sounded delicious and partly because I had mushrooms.

The flavors of olive oil, garlic, and sun-dried tomatoes all came through in the linguine to make for a comfortable, yet gourmet flavor.  I really enjoyed this pasta, and I was originally going to share the recipe with you, but since I have to pick only one more Speed Vegan recipe to share, it’s going to be the mushrooms.  I’m a mushroom lover as it is, but these  mushrooms are crazy-delicious.

Balsamic Mushrooms
Ingredients:

• 1 pound mushrooms, preferably cremini or baby portobello
• 3 tablespoons extra-virgin olive oil
• 1/2 cup finely diced shallots
• 2 tablespoons balsamic vinegar
• 1 tablespoon dark agave nectar
• 1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried
• 3/4 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Wash the mushrooms well and pat them dry.  Quarter them, taking care to keep the stems attached.
Heat the oil in a large pan over high heat.  Add the shallots and cook for about 2 minutes, stirring constantly.  Add the mushrooms and stir well.  Cover the pan and cook until the mushrooms begin to release their liquid, about 1 minute.  Remove the cover and cook until the liquid is absorbed, about 5 minutes.  Add the vinegar, agave nectar, thyme, salt, and pepper.  Cook and stir for 1 to 2 minutes, until the mushrooms are lightly glazed with a smooth sauce.  Serve at once.

Oh, and did I mention I had both recipes done in a matter of minutes?!  That’s just awesome!  These are recipes I can make in a pinch and still be proud to serve.

What’s your go-to meal-in-a-pinch for when you got home a little too late or just don’t feel like spending much time in the kitchen?