Sunday, November 13, 2016
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| Shiitake Scallopine |
"Delicious vegan version of the classic dish."
Ingredients :
- 1 pound angel hair pasta
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 2 bulbs shallots, minced
- 1 pound shiitake mushrooms, thinly sliced
- half of teaspoon dried thyme
- 1/2 cup white wine
- 4 (6 ounce) cans marinated artichoke hearts, tired and chopped
- 1/4 cup small capers
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 30M |
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- Bring a big pot of lightly salted water to a boil. Add pasta and prepare dinner for 8 to ten minutes or until al dente; drain.
- Heat oil in a massive heavy skillet over low warmth; sweat garlic and shallots until they start to come to be aromatic. Increase heat to medium and upload mushrooms and thyme; saute till mushrooms start to melt, about 3 mins. Deglaze pan with wine and simmer 2 mins. Stir in artichokes and capers and simmer 2 to 3 mins extra.
- Pour mushroom aggregate over pasta and serve.
Notes :
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