Mushroom Scampi
Updated October 9, 2023
James Ransom for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 30 minutes
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 shallot, thinly sliced
1 ½ 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
Nutritional analysis per serving (4 servings)
16 grams carbs; 15 milligrams cholesterol; 219 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 13 grams fat; 3 grams fiber; 493 milligrams sodium; 7 grams protein; 5 grams sugar
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
- 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.
Private Notes
Comments
Wilt in some baby spinach at the end and top with a few toasted pine (or wal-) nuts.
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.
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
This was a great weeknight recipe, and perfect for summertime! I halved the recipe and it was perfect for 1 carb-happy runner. My one recommendation is to go easy on the lemon.
Great dish. I cooked the mushrooms much longer, and used more olive oil. I followed the suggestion to add spinach, which I recommend. I also added a couple of tablespoons of crème fraiche, and served it with Parmesan cheese. I served it with buccatini.
I'd substitute lobster stock, which is just a version of shellfish stock, available at some seafood stores (never in a chain grocery store). Fish stock would be much too strong.