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
4
servings10
minutes20
minutesEquipment
- FINEX 14u0022 Cast Iron Skillet and LidGet it Here
Wild Fungi Blend SpicesGet it Here
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.
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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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