Cook linguine, and set aside.
Saute onions with half teaspoon sugar till slightly caramelized. Remove from heat and add garlic.
Add sliced mushrooms, salt & pepper and mixed herbs, stir, leave for 5 minutes on a low light till content release juices.
Add wine or vinegar and cook for a further 5 minutes on medium heat stirring most of the time.
Add oat cream, turn down to simmer for 2 minutes.
Serve with the boiled pasta, either on top or stirred in, garnish with chopped basil and green salad.

500g chestnut or open cap mushrooms (or a mixture)
125ml oat cream
1 large onion
125ml dry white wine or 1 teaspoons white wine vinegar
3 cloves garlic
pinch of mixed herbs, salt and pepper
a few chopped basil leaves to garnish
handful of linguine