Last week I got an email from a faithful reader wondering what to do with with some veggie-based shrimp she had picked up. At first, I was jealous about the shrimp. I had some once at a Chinese restaurant in Philly and it was great. If memory serves, it is actually a type of mushroom. It was with shrimp on my mind that I sat down to come up with a special meal for Vegan Mom and I (you really have to try and keep a date night when you have four kids!). I settled on Oyster Mushroom Scampi. The dish is lemony and garlicky, and the mushrooms are wonderfully delicate. I made a thin fettucine noodle (rolled out to number 6) but you could use linguine as well.
Serves 2 for a romantic dinner
- 1/2 pound fresh pasta (linguine or thin fettucine)
- 3 cups large oyster mushroom pieces
- 2 tbsp margarine, plus additional tbsp
- 2 tbsp olive oil
- 2 shallots, small dice
- 5 garlic cloves, thinly sliced
- 1/2 cup dry white wine
- juice of 1 lemon
- 1/4 cup chopped parsley
1. Prepare pasta. While waiting for the water to boil, rinse the mushrooms and sprinkle with salt and pepper. Set aside.
2. Heat margarine and oil in a frying pan over medium heat. Add shallots and garlic and saute for 5 mins, until soft and translucent. Add mushrooms to the pan and saute for another 5 mins, until soft.
3. Add wine and lemon juice to the pan with the additional tbsp of butter and parsley. Bring to bubbling, and when maragrine has melted, add cooked pasta to the pan. Stir well and cook until most of the liquid is absorbed. Season to taste with salt and pepper and serve immediately.