Shiitake Scallopine

Shiitake Scallopine

POPINKI

"Delicious vegan version of the classic dish."
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Ingredients

30 m servings 354 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 51.2g
  • 17%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 562 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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 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.
  3. Pour mushroom mixture over pasta and serve.

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Reviews

Read all reviews 21
  1. 25 Ratings

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Most helpful positive review

I recently submitted this recipe, and just wanted to add that f the pasta seems dry, add a little olive oil or vegetable stock. Non-vegans can top with freshly-grated romano cheese for a delicio...

Most helpful critical review

It was something new.

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I recently submitted this recipe, and just wanted to add that f the pasta seems dry, add a little olive oil or vegetable stock. Non-vegans can top with freshly-grated romano cheese for a delicio...

In addition to being stunning in its presentation, this was also full of rich and lively flavor. And what an interesting and creative blend of ingredients! I followed the recipe without deviati...

yummy.. even better the next day.

This recipie is really very good. The first time I made it I failed to drain the artichokes... my goodness... don't make that mistake. I've now made it about a dozen times and it is easily my ...

mMmm. Bought a pound of fresh shiitakes and didn't know what to do with them UNTIL I found this recipe. Very simple recipe to follow- I actually used leeks instead of shallots, and added a bi...

Was a hit! I only used about 8 ounces of non-marinated artichokes and added about 5 fresh medium tomatoes. The family loved it!

Fantastic! I thought this was restaurant quality.

Elegant vegan dish fit for company. Made exactly as stated and I felt the ratios were well balanced. Thanks!

Excellent tasting recipe. I used dried shiitake mushrooms that I rehydrated beforehand, then added more garlic to the recipe and freshly ground pepper.

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