Shroom Scampi with Garlic Butter
Garlicky, lemony vegan shrimp (shroom) scampi with oyster mushrooms and white beans, brightened with white wine and lemon.
Ingredients
- 1 pound linguine
- ½ cup thinly sliced shallots
- 2 tablespoons refined coconut oil
- 6 cloves garlic minced
- 8 ounces cremini mushrooms
- 8 ounces oyster mushrooms
- ½ teaspoon red pepper flakes
- Freshly ground black pepper
- 1 teaspoon salt
- 1 cup dry white wine
- 1 cup vegetable broth plus up to ½ cup more
- 1 15-ounce can white beans, rinsed and drained
- 2 tablespoons fresh lemon juice
- ¼ cup chopped fresh flat-leaf parsley plus more for garnish
- About 10 thin lemon slices
Instructions
- Bring 6 quarts of salted water to a boil in a large pot. Boil the linguine according to package directions until just al dente.
- Meanwhile, preheat a large sauté pan over medium-high heat. Sauté the shallots in coconut oil with a pinch of salt, just until translucent, about 3 minutes. Add the garlic and sauté until fragrant, about a minute. Add the mushrooms, red pepper flakes, black pepper to taste, and the salt. Sauté until the mushrooms release their juices and start to brown at the edges, about 7 minutes. Pour in the wine, scrape the bottom of the pan with your spatula to get the good stuff, and let the wine boil and reduce, about 3 minutes.
- Lower to medium heat and add the vegetable broth, beans, lemon juice, and parsley. Use a slotted pasta spoon or wire skimmer to transfer the cooked pasta to the sauce and toss to coat. If the sauce seems dry, add up to ½ cup more broth or a splash of reserved pasta water. Taste for salt and seasoning.
- Serve topped with fresh lemon slices and extra parsley.
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