Fauxscargot

1. 1

   Heat the oil in a large skillet over medium heat.

2. 2

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

3. 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. 4

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

5. 5

   Drain well and toss with a little olive oil.

6. 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. 7

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

8. 8

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.