Mushroom Scampi

Name: Mushroom Scampi
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons extra virgin olive oil; 1 shallot, thinly sliced; 1 1/2 pounds cremini or button mushrooms, halved, quartered if large; 4 garlic cloves, finely chopped; 1/2 cup dry white wine; 1/2 cup vegetable stock or water; 1 teaspoon kosher salt (such as Diamond Crystal); 1/4 teaspoon red-pepper flakes, or more to taste; Black pepper; 1/2 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

By Hetty Lui McKinnon

Updated Oct. 10, 2023

Mushroom Scampi — James Ransom for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Rating: 4(1,192)
Comments: Read comments

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.

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Ingredients

Yield:4 servings

2tablespoons unsalted butter
2tablespoons extra virgin olive oil
1shallot, thinly sliced
1½pounds cremini or button mushrooms, halved, quartered if large
4garlic cloves, finely chopped
½cup dry white wine
½cup vegetable stock or water
1teaspoon kosher salt (such as Diamond Crystal)
¼teaspoon red-pepper flakes, or more to taste
Black pepper
½cup parsley leaves (tightly packed), roughly chopped
3 to 4tablespoons lemon juice (from 1 to 2 lemons)
Pasta, noodles or crusty bread, to serve

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
Remove from heat and stir in the lemon juice. Taste and season with salt, if desired.
Step 4
To serve, top with remaining parsley and eat with pasta, noodles or crusty bread.

Ratings

4 out of 5

1,192 user ratings

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Comments

Karen (Denver)2 years ago

Wilt in some baby spinach at the end and top with a few toasted pine (or wal-) nuts.

rhbphoto2 years ago

I make a similar dish, more of a ragu, and I like to use assorted mushrooms, punch up my veggies stock with porcini powder and use soy paste for the salt component. Serving over grilled bread with shaved cheese sounds inviting.

A Reader2 years ago

What is the source of the 7 grams of protein per serving listed in the nutritional information? Are mushrooms that high in protein? Thank you.

Kate3 weeks ago

It had very little sauce so I added an additional 1/4c. water and 1/4c. wine mixed with some cornstarch.

Adrienne1 month ago

Second time I made this I used a mushroom stock, I think it really enhance the flavor of the dish.

live your life1 month ago

Very good weeknight vegetation dinner! I used pre-sliced cremini mushrooms since ain’t nobody got time for cutting 1.5 lbs of mushrooms! I got the spaghetti boiling while cooking the mushrooms. Probably cooked 2x longer than prescribed, and just added veggie better than bouillon paste without adding water, since the mushroom mixture seemed to have plenty of liquid. Also added zest of a lemon w juice, and added slightly undercooked spaghetti to toss everything in the pan so noodles absorb the mushroom broth. Delicious!

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