Mushroom scampi is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. The dish is made with mushrooms, garlic, butter, white wine, and lemon juice, and it is served over pasta. It is a great vegetarian alternative to the classic shrimp scampi.
Prep: 15 mins
Cook: 25 mins
Yields: 4 Servings
Ingredients
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 shallot, thinly sliced
1½ pounds cremini or button mushrooms, halved, quartered if large
4 garlic cloves, finely chopped
½ cup dry white wine
½ cup vegetable stock or water
1 teaspoon kosher salt (such as Diamond Crystal)
¼ teaspoon red-pepper flakes, or more to taste
Black pepper
½ cup parsley leaves (tightly packed), roughly chopped
3 to 4 tablespoons lemon juice (from 1 to 2 lemons)
Pasta, noodles or crusty bread, to serve
Directions
1Heat 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.
2Add 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.
3Remove from heat and stir in the lemon juice. Taste and season with salt, if desired.
4To serve, top with remaining parsley and eat with pasta, noodles or crusty bread.