Mushroom Scampi
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4 out of 5 stars
(1.33k)
Ingredients
4 servings
- 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
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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.
Step 5
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