Mushroom Broccoli “Scampi”

This is a vegetarian version of classic shrimp scampi. I used delicious mushrooms from Hazel Dell and sprouting broccoli to stand in for shrimp but stuck with the familiar-wine, butter, garlic sauce. (CSA members can add a mushroom share to their subscriptions.)

I added sprouting broccoli because all the shrimp scampi recipes called for a pound to a pound and a half of shrimp and I only had a half a pound of mushrooms so I added about 1 pound of broccoli. You could use all mushrooms, asparagus or kohlrabi here too, adjust the amounts called for with what you like and what you have.

This was a really fast meal to pull together. It was done faster than I could boil water and cook pasta.

Mushroom Broccoli ‘Scampi’ generously adapted from a NYT recipe, my changes are in parentheses

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 shallot, thinly sliced (didn’t use)
1½ pounds cremini or button mushrooms (I used 1/2 pound of mixed lions main and shitake mushrooms and about a pound of sprouting broccoli)
4 garlic cloves, finely chopped (I used garlic scapes)
½ cup dry white wine (I always use vermouth in recipes calling for white wine, its shelf stable and neutral, unlike lots of white wine)
½ cup vegetable stock or water (I used stock)
Pepper and salt
¼ teaspoon red-pepper flakes
½ cup parsley leaves (I used spinach more like 2 cups)
3 to 4 tablespoons lemon juice

Heat a large skillet over medium melt the butter and oil, then add the garlic, 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 broccoli and wine and stock or water.

Let that cook for 3-5 minutes and add the spinach or parsley. You don’t want to cook the spinach or parsley too much, just wilt it. Then add the lemon juice a little at a time, taste before you add more, you don’t want it too lemony, taste for salt too.

Add the red pepper if you are using it. You can eat this with any grain or bread or pasta.

We ate it with pasta. I used 1/2 pound of pasta for the above amounts and it would feed 4 people IMO. The leftovers make a delicious pasta salad.