Mushroom Scampi

Karl Christenson


  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 shallot, thinly sliced
  • 1½ pounds cremini or button mushrooms, halved or quartered
  • 4 garlic cloves, finely chopped
  • ½ cup dry white wine
  • ½ cup vegetable stock
  • 1 teaspoon kosher salt
  • ¼ teaspoon red-pepper flakes
  • Black pepper
  • ½ cup parsley leaves (tightly packed), roughly chopped
  • 3 to 4 tablespoons lemon juice (from 1 to 2 lemons)
  • Pasta noodles of choice


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  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 of your choice.

Servings: 4

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