About recipe

In America, we typically think of shrimp when it comes to “scampi,” which is a way to prepare shrimp or prawns by sautéing in lots of garlic and butter. The term actually refers to a type of shellfish found in Italy. Here is a version of this flavorful dish that is hearty but also vegetarian (or vegan, if you omit the butter).

Ingredients (serves 4)

• 2 tablespoons butter or olive oil
• 1/2 cup diced red onion or shallot
• 1 1/2 pounds mushrooms, sliced or quartered
• 4 garlic cloves, minced
• 1 cup low-sodium or unsalted vegetable stock, or water
• 1 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes (optional)
• Black pepper
• 1/2 cup parsley leaves, roughly chopped
• 3-4 tablespoons lemon juice (from 1 lemon)

Preparation

1. Heat a large, non-stick skillet over medium heat. Melt the butter or heat the oil. Then add the red onion, stirring until softened, about 3 minutes. Add the mushrooms and cook until they are soft, about 5 minutes. Add the garlic and toss until fragrant, about 30 seconds.
2. Add the vegetable stock or water, salt, red pepper flakes, black pepper, and half the parsley. Increase heat to medium-high and cook, stirring occasionally, until the broth has reduced by half and thickened slightly, about 5 minutes.
3. Remove from heat and stir in the lemon juice. Taste and season with a pinch of salt or black pepper, if needed. Top with remaining parsley.
4. Serve over whole-wheat pasta, another whole grain, or toasted whole-grain bread.