Garlic Balsamic Mushroom Pasta
Inspired by Mushroom Stroganoff, E2 Diet
Vegan, Gluten Free, Dairy Free
1/4 cup extra virgin olive oil
1 small onion, diced
1 large clove garlic, minced
10 oz mixed mushrooms, I used Woodstock Farms Organic Frozen (or any mushrooms you like)
1/4 cup balsamic vinegar
1 1/2 tsp agave
Coarse sea salt and fresh ground pepper, to taste
4oz Fettuccini, I used Tinkyada Brown Rice
Chives for garnish, optional
1. Heat olive oil over medium high heat. Add onions and cook about 5 minutes, lower heat, add garlic and cook an additional 2 minutes; add mushrooms, vinegar, honey, salt and pepper. Simmer about 20 minutes or until balsamic vinegar has cooked down to a sauce.
2. Meanwhile cook pasta to package directions.
3. Divide pasta and mushroom mixture over four bowls, garnish with chives. Serve with BADENHORST ‘Secateurs’ Chenin Blanc 2011, (Swartland, South Africa) or CHATEAU MUSAR Jeune Rouge 2009, (Bekaa Valley, Lebanon).