Fauxscargot

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup olive oil, plus extra for the pasta
• 2 garlic cloves, minced
• 1 tablespoon minced shallot
• 24 small shiitake mushroom caps
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/3 cup dry wine or 1/3 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

Recipe

• 1 heat the oil in a large skillet over medium heat. add the garlic and shallots and cook until fragrant, about 30 seconds. 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.
• 2 meanwhile, cook the pasta in a large pot of boiling salted water until al dente, 2-4 minutes. drain well and toss with a little olive oil.
• 3 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. place a mushroom in the center of each pasta nest and drizzle the pan sauce over them. serve hot.