This recipe is a very slight variation on the dish from Florida Coastal Cooking, mainly to keep within recommended vegan social norms. By this I mean honey. Vegans generally don't respect the use of honey; therefore I replaced it with Agave nectar instead. While I personally do not have an issue with honey, I keep this site purely vegan at all times, without exceptions. Besides that, you may want to add some veggies to this dish when the mushrooms are added. I will be adding broccoli and red pepper the next time that I make this. However, this version in perfectly delicious, and is a great simple version for matching a specific taste. Read on for the full recipe [...]
1/4 cup extra virgin olive oil
1 small onion, diced
1 large garlic glove, minced
8 oz. shiitake mushrooms, chopped
2 0z. portebella mushrooms, chopped
1/4 cup Balsamic vinegar
1 1/2 teaspoons agave nectar
4 oz. linguine pasta
coarse salt and pepper, to taste
chives for garnish, optional
(I personally guessed at the number of ounces I used. It didn't seem to matter)
Heat a medium sized saucepan over medium heat. Add the olive oil. Let this heat up briefly before adding the chopped onions. Let this cook for 5 minutes. Reduce the heat to low medium. Add the garlic and let cook for another 2 minutes. Once that has finished, add the mushrooms, vinegar, agave nectar, and salt and pepper to taste. Turn the heat down to a simmer and let sit for 20 minutes. This will allow the liquid to cook down to more of a sauce. It also does an exceptional job of caramelizing the onions and mushrooms!
While it simmers, bring a medium pot of water to a boil. Add the linguine and cook as directed. The pasta will likely finish a bit before the rest of the dish. Once all is completed, pour the mushroom concoction over the pasta and serve. It will be so the delicious! I promise.
Also feel free to use whatever mushrooms you like, but the original author suggests several different kinds, and I agree. This dish needs meatier mushrooms, which is why I used shiitake.