Mixed Mushroom Scampi Recipe

Mushroom scampi is a delicious and easy-to-make vegetarian alternative to the classic shrimp scampi. This recipe is perfect for anyone who loves garlic, butter, and wine. The earthy flavor of the mushrooms pairs nicely with the rich and savory sauce, creating a dish that will impress. Wellness coach and recipe developer Miriam Hahn brings us this recipe for mixed mushroom scampi and says, "I love cooking with all types of mushrooms and this recipe is one of my favorites because I'm using 3 different types to intensify the depth of flavor. Mushrooms have loads of health benefits and they are great for people trying to reduce their meat intake because they tend to taste 'meaty' and can satisfy cravings some get when eating healthier. I also love this dish because it can be served as a main course, a side dish, or even an appetizer."

To make this recipe, we'll of course need some mushrooms. We'll need a total 20 to 24 ounces of mushrooms, and you can do a mix of any variety that you see at the store, or you can use just one type if you prefer. When you are in the produce aisle, we'll also need shallots, garlic, flat leaf parsley, and a lemon. "I love the delicate flavor of shallots here instead of onion. They are slightly sweet and really complement the savory flavor of the mushrooms," Hahn remarks. Then we'll need some spaghetti, butter, olive oil, vegetable broth, white wine, salt, and pepper. "For the wine, pinot grigio, sauvignon blanc, or chardonnay all work well, any type of pasta that you like works fine in place of spaghetti, and if you want to make this recipe vegan, just use dairy-free butter," Hahn shares.

To start, get the pasta cooking according to the package instructions and when it's done you can drain it and return it to the pot to stay warm. "If you are worried about it sticking together, drizzle on some olive oil and give it a quick stir," Hahn shares. We want the mushrooms cut into fairly big chunks so you can either cut them in half or quarters depending on their size. If you are using shiitake mushrooms remove and discard the stems because they are very tough. Then we'll need to dice up the shallots, mince the garlic, and chop the parsley.

Get ready for your kitchen to smell like garlic heaven. Add the butter and olive oil to a large frying pan. Bring the heat to medium and add the shallots and garlic. Sauté for about 5 minutes stirring frequently. Now add the mushrooms and cook for 5 minutes stirring frequently. "We want the mushrooms plump in this dish, so we want to avoid cooking them down too much at this stage," Hahn shares. After about 5 minutes, add the broth, white wine, salt, pepper, and half of the parsley. Increase heat to medium high and cook for 10 minutes.

Now we can lower the heat to a simmer and squeeze in the lemon juice and stir in the cooked pasta. The pasta is ready to plate and top with the remaining chopped parsley. This vegetarian version of this classic Italian dish is easy to prepare for a quick weeknight dinner or a night of entertaining. Leftovers will last fine for up to 5 days if kept in a sealed container. You now have one more vegetarian dinner to add to your list!