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Shiitake scaloppine

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200g Explore Asian Edamame Spaghetti
¼ cup extra virgin olive oil
2 cloves garlic, minced
2 shallots, minced
450g shiitake mushrooms, thinly sliced
½ tsp dried thyme
½ cup white wine
4 x 180g tins marinated artichoke hearts, drained & chopped
¼ cup small capers


  1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8-10 mins or until al dente; drain.
  2. Heat oil in a large heavy fry pan over low heat. Cook garlic and shallots until they start to become aromatic. Increase heat to medium and add mushrooms and thyme. Sauté until mushrooms begin to soften or for about 3 mins.
  3. Deglaze pan with wine (add wine, boil quickly over high heat and stir to dislodge brown bits stuck to pan). Simmer for 2 mins then stir in artichokes and capers. Simmer for 2-3 mins more.
  4. Pour mushroom mixture over the pasta and serve.