Vegan Shiitake Scallopine

    Vegan Shiitake Scallopine


    26 people made this

    This is my take on vegan scallopine which uses shiitakes mushrooms, marinated artichoke hearts and capers.

    Serves: 8 

    • 500g angel hair pasta
    • 1/4 cup extra virgin olive oil
    • 2 cloves garlic, minced
    • 2 eschalots, minced
    • 450g shiitake mushrooms, thinly sliced
    • 1/2 teaspoon dried thyme
    • 1/2 cup white wine
    • 4 (180g) tins marinated artichoke hearts, drained and chopped
    • 1/4 cup small capers

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    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 frypan over low heat; sweat garlic and eschalots 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.

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