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Description
While most scampi recipes feature shrimp rather than the namesake small, lobster-like crustaceans, this mushroom version is a joyful meat-free alternative. All of the signatures are here – garlic, butter and white wine – and the mushrooms add a rich, earthy umami element. There is room to vary your mushrooms; while cremini or button mushrooms are great because they remain juicy and plump, oyster or shiitake mushrooms would add a pleasing, chewier texture. This dish is also parsley heavy; some is cooked with the mushrooms and the rest is added fresh, delivering a clean herbaceousness that brightens the dish. Eat with pasta, noodles or bread.
Ingredients
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2tablespoons unsalted butter 2tablespoons extra virgin olive oil 1shallot, thinly sliced 1 1/2pounds cremini or button mushrooms, halved, quartered if large 4garlic cloves, finely chopped 1/2cup dry white wine 1/2cup vegetable stock or water 1teaspoon kosher salt (such as Diamond Crystal) 1/4teaspoon red-pepper flakes, or more to taste Black pepper 1/2cup parsley leaves (tightly packed), roughly chopped 3 to 4tablespoons lemon juice (from 1 to 2 lemons) Pasta, noodles or crusty bread, to serve
Directions
Heat a large 12-inch skillet over medium. Melt the butter and oil, then add the shallot, stirring until softened slightly, about 1 minute. Add the mushrooms and cook until the mushrooms are soft but still plump, 3 to 5 minutes. Add the garlic and toss until fragrant, 15 to 20 seconds. Add the wine, vegetable stock, salt, red-pepper flakes, a few pinches of black pepper and half the parsley. Increase heat to medium-high and cook, stirring occasionally, until the wine has reduced by half and thickened slightly, 3 to 5 minutes. Remove from heat and stir in the lemon juice. Taste and season with salt, if desired. To serve, top with remaining parsley and eat with pasta, noodles or crusty bread.
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