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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
shallot	1	tablespoon	minced	7.2	1.68	0.25	0.01
shiitake mushroom cap	24			100.8667	0.0	22.44	0.5667
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
basil	1/2	teaspoon	dried	0.1016	0.0117	0.0139	0.0028
white wine	1/3	cup		-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
parsley leaf	1	tablespoon	minced	100.8667	0.0	22.44	0.5667
salt black pepper			ground	100.8667	0.0	22.44	0.5667
angel hair pasta	4	ounces	uncooked	100.8667	0.0	22.44	0.5667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.