1 lb mushrooms, preferably cremini or baby portabello
3 Tbs extra-virgin olive oil
1/2 cup finely diced shallots
2 Tbs balsamic vinegar
1 Tbs dark agave nectar
1 tsp chopped fresh thyme, or 1/4 tsp dried
3/4 tsp sea salt
1/2 tsp freshly ground black pepper
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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 minutes. 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.
| Yield: | 4 servings | |||||
| Prep Time: | 0 hr 5 mins | |||||
| Cook Time: | 0 hr 10 mins | |||||
| Ready In: | 0 hr 10 mins | |||||
| Category: | Side Dishes | |||||
| Main Ingredient: | Vegetables | |||||
| Cooking Method: | Sauteing |
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| Special Diet: | Egg Free | Gluten Free | Lactose Free | Low Calories | Vegan | Vegetarian |
| Recipe Tags: | mushrooms | balsamic | vegan | vegetarian | ||
Chef's Note & Story
From Chef Alan Roettinger's Speed Vegan
