Mushroom Scampi

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(1,287)
Comments
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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
Nutritional analysis per serving (4 servings)

219 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 7 grams protein; 493 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. Step 3

    Remove from heat and stir in the lemon juice. Taste and season with salt, if desired.

  4. Step 4

    To serve, top with remaining parsley and eat with pasta, noodles or crusty bread.

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Ratings

4 out of 5
1,287 user ratings
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Comments

Karen (Denver)

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

rhbphoto

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.

Meredith

I really liked this! Wasn't sure about the mushrooms/lemon combo but decided to try it. I had baby Bella mushrooms so that's what I used. Changed the order slightly by partially cooking the mushrooms first in the heated skillet with no oil (I think I learned that trick from NYT Cooking), put the mushrooms aside in a bowl, then went back to the step of heating the butter and oil and cooking the shallots. Added the mushrooms back in once the shallots were softened and followed the directions

Mr Bellevue

I’ve made this twice now. Once with white wine and wheat pasta and once with a dry Lambrusco and a spelt pasta. Both with water not stock. Both times it was a delicious alternative to linguine vongole. Lighter in taste but as a vegetarian alternative it’s unbeatable considering how simple it is. Thoroughly recommended.

Putney S

Double or triple the amount of garlic - this is a scampi. You will need more than 3-5 minutes to cook the mushrooms and reduce the wine.

Fredfixes

Really enjoyed this dish. prefer to use less lemon juice, about 1 and 1/2 tbsp, and added 1 tbsp butter to sauce near end of cooking to slightly thicken it.

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Credits

By Hetty Lui McKinnon

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