Fauxscargot

Name: Fauxscargot
Ingredients: 14 cup olive oil, plus extra for the pasta; 2 garlic cloves, minced; 1 tablespoon minced shallot; 24 small shiitake mushroom caps; 12 teaspoon dried oregano; 12 teaspoon dried basil; 13 cup dry white wine or 13 cup dry sherry; 1 tablespoon fresh lemon juice; 1 tablespoon minced fresh parsley leaves; salt & freshly ground black pepper; 4 ounces angel hair pasta, uncooked

11 ingredients

8 steps

Ingredients

14 cup olive oil, plus extra for the pasta
2 garlic cloves, minced
1 tablespoon minced shallot
24 small shiitake mushroom caps
12 teaspoon dried oregano
12 teaspoon dried basil
13 cup dry white wine or 13 cup dry sherry
1 tablespoon fresh lemon juice
1 tablespoon minced fresh parsley leaves
salt & freshly ground black pepper
4 ounces angel hair pasta, uncooked

Directions

1

Heat the oil in a large skillet over medium heat.
2

Add the garlic and shallots and cook until fragrant, about 30 seconds.
3

Add the mushrooms, oregano, basil, wine, lemon juice, parsley, salt and pepper to taste and simmer until the mushrooms are tender and the liquid is reduced slightly, about 4-5 minutes.
4

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, 2-4 minutes.
5

Drain well and toss with a little olive oil.
6

To serve, coil 4 to 6 hot pasta strands each in the six hollows of four escargot dishes, or make 6 coils each on small plates.
7

Place a mushroom in the center of each pasta nest and drizzle the pan sauce over them.
8

Serve hot.