Scampi-Style Sautéed Mushrooms
I love the flavors of garlic, lemon, white wine and butter with fresh herbs sprinkled in. These are classic Italian “scampi” ingredients. Here I’m using the word “scampi” loosely because there’s no shrimp or seafood in this recipe, instead I’m using meaty mushrooms for a vegetarian twist on the concept. Scampi-Style Sautéed Mushrooms is a great alternative to the scampi we all know and love.
Jump to RecipeIngredients
Organize the ingredients – cremini mushrooms, butter, extra virgin olive oil, shallots, garlic, white wine, vegetable broth, kosher salt, red pepper flakes, black pepper, parsley, lemon zest and juice. Serve with pasta, if desired.
Cooking the Mushrooms
Heat the butter and oil in a large pan over medium heat. Once butter has melted, 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. (Top row of 3 photos)
Add the garlic and toss until fragrant, 15 to 20 seconds. Pour in the wine, vegetable broth, 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. Remove from heat and stir in the lemon juice and zest. Taste and season with more salt, if needed. Mushrooms need salt to bring out their full flavor so don’t be shy! (Bottom row of 3 photos).
Scampi-Style Sautéed Mushrooms
To serve, top mushrooms with remaining parsley, additional red pepper flakes if desired, and pair with pasta, rice or quinoa.
Scampi-Style Sautéed Mushrooms
Ingredients
- 2 tablespoons salted butter
- 2 tablespoons extra virgin olive oil
- 1 shallot thinly sliced into rounds
- 1½ pounds cremini (also known as baby bellas) or button mushrooms stems removed, quartered or cut into sixths
- 4 garlic cloves finely chopped
- ½ cup dry white wine, wine you would drink
- ½ cup vegetable broth
- 1 teaspoon kosher salt more to taste (mushrooms need to be generously salted)
- ¼ teaspoon red-pepper flakes or more to taste
- ½ cup parsley leaves tightly packed, roughly chopped
- lemon zest from 1 lemon
- 3 to 4 tablespoons lemon juice from 1 to 2 lemons
- Pasta, rice, or quinoa (I served the mushrooms with pasta)
Instructions
- Heat the butter and oil together in a large pan over medium heat. Once butter has melted and is bubbling, add the shallot, stirring until softened slightly, about 1 minute.
- Add the mushrooms to the pan and cook until they are soft but still plump, 3 to 5 minutes, stirring occasionally. Next, add the garlic and toss until fragrant, 15 to 20 seconds.
- Then pour in the wine, vegetable broth, salt, red-pepper flakes, a pinch or two or freshly ground 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.
- Remove from heat and stir in the lemon juice and zest. Taste and season with more salt, if needed. Mushrooms need salt to bring out their full flavor so don't be shy!
- To serve, top mushrooms with remaining parsley, additional red pepper flakes if desired, and pair with pasta, rice or quinoa.
Notes
Recipe from NYTimes Cooking.
If you like this recipe, you may also like these other GFchow recipes. Roasted Crispy Mushrooms, Sautéed Mushroom Medley, and Creamless Pureed Mushroom Soup.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
