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Mushroom Scampi Recipe

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. 

Total Time: 30 minutes | Prep Time: 15 minutes | Cook Time: 15 minutes | Yield: 4


  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 shallot, thinly sliced
  • 1½ 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


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

By Hetty Lui McKinnon / New York Times Cooking


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