Mushroom Scampi Recipe (2024)

Wilt in some baby spinach at the end and top with a few toasted pine (or wal-) nuts.

sounds good using the sauce in a scampi recipe for mushrooms, but “scampi” in Italian means “large shrimp or prawns”. so maybe just call it “Mushrooms in Garlic/Butter Sauce”?

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 noticed the same omission, but then I remembered, this is scampi. The correct amounts of butter/olive oil are, plenty.

What is the source of the 7 grams of protein per serving listed in the nutritional information? Are mushrooms that high in protein? Thank you.

Made this tonight. Substituted sweet onion for the shallot. Also used chicken stock as a substitute for the vegetable stock. This turned out great and got approval from the wife. We’ll be having it again.

Had almost 1lb of oyster mushrooms and 1lb of cremini, so thought this would be a good dish to use them up. Also had lots of spinach so added a cup of finely sliced leaves with the wine and stock.Very tasty. No red pepper flakes in the pantry (no idea where they went) but added a bit of parmesan cheese. Had it over pasta with a glass of wine - very tasty.I will add this to the rotation, as it was super easy and delish.

I would add peas, myself

I made this last week. I bought 4 kinds of mush (porcini, portabella, cremini, sh*take) and followed the recipe to the letter. It was delicious and kept well for several days. Be careful not to chop too small if you're grilling; some of my shrooms fell through the grate!

I just made this, using half the mushrooms (it’s what I had) and onion in place of shallot. It’s got a stunning flavor, It’s going over farro with garlic shrimp on the side. A keeper to be sure.

This was a hit. Used cremini and served over skillet crisped gnocchi. Also tossed in a bunch of chopped swiss chard right before the wine.

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

Made this dish as the recipe says with these changes: used a handful of sh*ttake to 1.5 cup cremini, and subbed chives for parsley. Used jovial gluten free spaghetti Enjoyed by 2 omnivores, 2 pescatarian gluten free,

This was ok but the flavor and texture of the cooked mushrooms reminded me of the ubiquitous canned Pennsylvania Dutchman mushrooms of my mother’s spaghetti sauce. I think the fresh mushrooms need to be browned a bit before they get added for a bit more flavor depth. Will try that next time.

Loved it! We didn’t have any vegetable stock but we did have chicken stock available. Low on Oyster mushrooms so we added a few shrimp. Used gluten free pasta. It tasted fantastic! Paired with a green salad and yogurt-lemon-dill dressing. Restaurant quality meal, made at home. Will definitely make it again!

Followed recipe exactly but it turned out a little watery - will reduce liquid longer next time.

Followed the recipe exactly. Used water instead of vegetable broth. Served over a bowl of creamy white beans. Perfect.

There's no mention of cloves in the preparation. Did anyone add them?

Way more espectacular than expected. Specially by the end when I tasted it before adding the lemons, I was like “it’s just ok” then added the lemons and served with farro and my head explote!Soooo good!! So fresh and balanced

Not a bad recipe. It’s a good replacement entree for vegetarians. I added more spices (more red pepper flakes, ground sumac, and white pepper). I ‘sweated’ the mushrooms because mushroom water is unappealing. It’s tasty. Maybe next time I’ll make the sauce creamy…add some cheese or cream or something.

Finished the pasta in the reducing sauce (Roman style) and used the pasta water in place of stock to aid in creating a luscious sauce. Otherwise all as written, and a delightful, easy recipe with clear flavor. I agree it’s strange to call this ‘scampi’ but it’s a keeper.

I made this tonight and it was AMAZING. Perfect. Followed the recipe exactly as written, served it over pasta, and my partner and I devoured it. My partner is vegan and I am vegetarian, so this will be in the regular rotation for sure.

I simply followed the recipe. I'd sauteed mushrooms the day before, intending to make a soup, but was intrigued and it looked like it would take less time. I boiled water, tossed in a couple of handfuls of egg noodles and while they boiled, this reciped came together in perhaps 10 minutes? I too, added baby spinach because I had it. This one is a keeper!Thank you for the suggestion of pine or walnuts. It's perfect the way it is, and easy to adjust.

For a healthier alternative, substitute EVOO for the butter and finish with a tablespoon of truffle infused olive oil. The other gourmet twist is to finely puree some reconstituted porcini mushrooms and incorporate into the sauce.

Followed the recipe exactly. Really good, even my gf who is allergic to lemon juice couldn’t help herself.

Red onions thinly diced/scallions. Skipped red pepper flakes, but put them on the table. Warmed up leftover black cod in juices and added to the finished dish. GF brown rice pasta. Yum.

I followed the recipe to the letter first time around, tonight. It took exactly 30 minutes as promised, served over Banza chickpea penne with a slice of sourdough bread. Yum!! Loved the recipe, this will be a keeper and enjoyed ideas from all the others who reported in on their own 'twists'.

I made this tonight and my friends loved it! One important note - you don't need the lemon juice at the end. I thought 3-4 tablespoons was too much so I added just 2 tablespoons and even then it was too lemony - I love the tase of the sauce before I added the lemon. Don't use the lemon juice at all! This recipe, over pasta, makes 2 adult servings. I used fusilli and I used cremini mushrooms. White button mushrooms would not have held up. Without lemon juice - 5 stars.

Given the notes about lack of flavor, I upped the shallot. And given the notes about too much liquid, I omitted the water/stock. Also replaced the olive oil (which in US is relatively tasteless) with butter. Result was super. Even my husband who doesn't care too much for mushrooms enjoyed it. Thanks for the recipe and for all of the community comments!

lion's mane mushrooms--if you can find them--are surprisingly similar in taste and texture as crab. Our small, rural town has an organic grower who sells them to a health food market and they are delicious! I will try them out in this recipe for sure!