Shiitake Scallopine recipe

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Ingredients

1 pound angel hair pasta
¼ cup extra virgin olive oil
2 cloves garlic, minced
2 bulbs shallots, minced
1 pound shiitake mushrooms, thinly sliced
½ teaspoon dried thyme
½ cup white wine
4 (6 ounce) cans marinated artichoke hearts, drained and chopped
¼ cup small capers

Nutrition Info

354.2 calories
carbohydrate: 51.2 g
cholesterol: : -
fat: 13.2 g
fiber: 6.5 g
protein: 10.4 g
saturatedFat: 1 g
servingSize: -
sodium: 562.3 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.

  2. Heat oil in a large heavy skillet over low heat, sweat garlic and shallots until they start to become aromatic. Increase heat to medium and add mushrooms and thyme, saute until mushrooms begin to soften, about 3 minutes. Deglaze pan with wine and simmer 2 minutes. Stir in artichokes and capers and simmer 2 to 3 minutes more.

  3. Pour mushroom mixture over pasta and serve.

Recipe Yield

8 servings

Recipe Note

Delicious vegan version of the classic dish.

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