ForagingWild Recipes

How to Make Wild Mushroom Miso Garlic Scampi

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Introducing an umami bomb twist on the classic shrimp scampi dish. “scampi” originally referred to a small lobster-like crustacean in the Adriatic Sea. However, the dish evolved to feature shrimp or langoustine cooked in a garlic butter sauce over time. The dish gained popularity in Italy and later spread to other Mediterranean countries. In the United States, “shrimp scampi” became particularly popular, typically consisting of shrimp sautéed in garlic, butter, white wine, and lemon juice. Today, variations of scampi are found worldwide, showcasing regional ingredients and culinary techniques.

This recipe is one of those variations substituting shrimp with wild mushrooms. I combine the earthy richness of wild mushrooms with the savory explosion of miso, creating a truly unforgettable culinary experience. I used oyster mushrooms, but you can use any wild or domestic mushroom like morels, chanterelles, hen of the woods, etc. It would be fantastic with lobster mushrooms. Elevate the dish with the flavorful Wild Fungi Blend seasoning from Harvesting Nature. 

*Eat wild mushrooms at your own risk. 

Prep Time: 30 minutes

Serving Size: 3-4

Substitute: Any Edible *Wild Mushroom

Special Equipment: Pan

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How to Make Wild Mushroom Miso Garlic Scampi

Recipe by Justin Townsend
0.0 from 0 votes
Course: DinnerCuisine: Italian, MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

Equipment

Introducing an umami bomb twist on the classic shrimp scampi dish. This recipe substitutes shrimp with wild mushrooms. Justin combines the earthy richness of wild mushrooms with the savory explosion of miso, creating a truly unforgettable culinary experience.

Cook Mode

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Ingredients

  • 1 lbs fresh, cleaned mushrooms

  • 5 Tbsp unsalted butter

  • 4 Tbsp olive oil

  • 1 ea shallot, minced

  • 6 ea garlic cloves

  • 3/4 cup white wine

  • 3/4 cup mushroom stock

  • 3 Tbsp white miso

  • 1/2 tsp salt

  • 1/2 tsp red pepper flakes (optional)

  • 2 Tbsp Harvesting Nature’s Wild Fungi Blend

  • 2 Tbsp lemon juice

  • 1 lbs cooked pasta

  • fresh grated parmesan for garnish

Preparation

  • Heat a large cast iron skillet over medium heat.
  • Add butter and oil. Stir in the shallot and garlic
  • Stir until shallots are softened, about one minute. 
  • Add the wine, stock, and miso paste. Stir the miso until mixed well and dissolved.
  • Season with salt to taste. Add the red pepper flakes and the Wild Fungi Blend.
  • Allow to simmer for 3-5 minutes
  • Add the mushrooms and cook until the mushrooms begin to soften.
  • Remove from heat and add the lemon juice. 
  • Serve atop the cooked pasta!

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Justin Townsend

Justin (Choctaw) is an avid hunter, angler, and chef whose passion for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, podcasts, print, and with recipes. He also proudly serves in the United States Coast Guard.

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