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.
- 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?