Shiitake Scallopine recipe

8 servings

1 pound angel hair pasta

1/4 cup extra virgin olive oil

2 cloves garlic, minced

2 bulbs shallots, minced

1 pound shiitake mushrooms, thinly sliced

1/2 teaspoon dried thyme

1/2 cup white wine

4 (6 ounce) cans marinated artichoke hearts, drained and chopped

1/4 cup small capers

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.

Heat oil in a large heavy skillet over low heat; sweat garlic and shallots 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.

Pour mushroom mixture over pasta and serve.