Reminiscent of escargot, these delectable shiitake mushrooms are sautéed in a garlicky herb sauce and served in tiny nests of angel hair pasta. If you have actual escargot dishes, they add an elegant, if whimsical, touch to this flavorful appetizer. Toss the hot coked pasta with a little oil after cooking to prevent it from sticking together. If you can’t find small shiitakes, use larger ones and cut them in halves or quarters to make 24 pieces. Recipe courtesy The Vegetarian Meat and Potatoes Cookbook.
- 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 white wine or dry sherry
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced fresh parsley leaves
- salt & freshly ground black pepper
- 4 ounces angel hair pasta, uncooked
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.
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.
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.