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.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate