Mushroom Scampi

Scampi is a wonderful method for cooking that simply means ‘sauté.’ We associate it with shrimp most often but it’s a fabulous style of cooking when you want to turn simple ingredients into the yummiest of dishes. It’s usually made with butter and oil, but I achieve that richness with avo oil and olive oil.

Makes 2-3 servings

Ingredient List:

• 1 tablespoon avocado oil
• 2 tablespoons extra virgin olive oil
• 1 red onion, thin half-moon slices
• 5 cloves fresh garlic, peeled left whole
• Sea salt
• ½-pound fresh shiitake mushrooms, stems removed, thinly sliced
• Dry white wine
• Spring or filtered water
• 1 tablespoon white miso, dissolved in small amount of water
• ½ bunch flatleaf parsley, coarsely chopped
• Juice and zest of 1 fresh lemon
• 8 ounces linguine, cooked al dente

Step By Step Instructions:

Combine the 2 varieties of oil in a deep skillet over medium heat. Stir in red onion and garlic, a pinch of salt and sauté until the onion is translucent. Remove the garlic and discard.

Add the mushrooms and cook, stirring until they begin to bleed their juices into the pan. Add a generous splash of wine and season lightly with salt. Once the mushrooms are tender and juicy, dissolve miso in ¼ cup water and stir into the skillet. Cook over low heat, stirring until the liquid becomes creamy.

Remove from heat and stir in parsley and lemon juice. Stir into cooked pasta and serve hot.

Cook’s Tip: You can mix mushroom varieties for fun. I like to combine shiitake with oyster and cremini as well as just shiitake.

Cook’s Tip: You can also serve this dish over brown basmati rice for a splendid main course.