Fauxscargot (Shiitake Mushrooms in Angel Hair Pasta Nests) - Vegan

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Fauxscargot (Shiitake Mushrooms in Angel Hair Pasta Nests) - Vegan

Recipe By :The Vegetarian Meat and Potaotes Cookbook by Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1/4 cup olive oil

3 garlic cloves -- minced

1 tablespoon minced shallot

12 small shiitake mushroom caps -- (12 to 24)

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/3 cup dry white wine -- sherry, or mirin

1 teaspoon fresh lemon juice

1 tablespoon minced fresh parsley

Salt and freshly ground black pepper

2 cups hot cooked angel hair pasta

 

1. Heat oil in skillet over medium heat. Add garlic & shallot. Cook until

fragrant, 30 seconds.

2. Add mushrooms, oregano, basil, wine, lemon juice, parsley, and

salt & pepper to taste. Simmer until mushrooms are tender & liquid reduces

slightly, about 2 minutes. Keep warm.

3. To serve, use a fork to twirl a few hot pasta strands around it into a

coil. Carefully transfer the “nest” onto small plate or hollow of escargot

dish. Tuck a mushroom into the center. Repeat with remaining pasta &

mushrooms until you have enough to serve. Drizzle hot garlic-herb sauce

over each. Serve hot.

Note: To save time, assemble in advance & reheat when ready to serve.

 

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Per Serving (excluding unknown items): 140 Calories; 14g Fat (93.8%

calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber;

0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0

Fruit; 2 1/2 Fat.

NOTES : Mushroom morsels, sauteed in garlicky olive oil, and nestled in

coiled strands of pasta.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

 

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