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Easy Kosher 'Shrimp' Scampi With King Oyster Mushrooms - Italian-Jewish recipe
I've been making this plant-based twist on shrimp scampi for years now, and it honestly satisfies that seafood craving without compromising kashrut. King oyster mushrooms are the secret here. When you slice them into thick rounds and score them in a crosshatch pattern, they develop this incredible texture that's remarkably similar to shellfish. The technique for getting the mushrooms just right took me a few tries to perfect. You want to slice them about half an inch thick, then use a sharp knife to make shallow cuts in a diamond pattern on both sides. This helps them absorb all that garlicky, lemony goodness while giving them the perfect bite. Don't skip the scoring step because it really makes a difference in how the flavors penetrate the mushroom. What I love about this dish is how quickly it comes together. The whole thing takes maybe 20 minutes from start to finish, which makes it perfect for weeknight dinners when you want something that feels special but doesn't require hours in the kitchen. The key is getting your mise en place ready because once you start cooking, everything moves fast. Have your garlic minced, your lemon juiced, and your pasta water already boiling. This pairs beautifully with a crisp white wine and some crusty bread for sopping up that incredible sauce. I usually serve it with a simple arugula salad dressed with lemon vinaigrette to keep things light and fresh. The whole meal feels elegant enough for company but casual enough for a regular Tuesday night.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Jewish
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 12 oz linguine pasta
  • 1 lb king oyster mushrooms about 4-5 large mushrooms
  • 6 tbsp olive oil divided
  • 6 cloves garlic minced
  • 1/2 cup dry white wine or vegetable broth
  • 1/4 cup fresh lemon juice about 1 large lemon
  • 2 tbsp lemon zest
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh chives chopped
  • 1 tsp kosher salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 1/4 tsp red pepper flakes optional

Method
 

  1. Bring a large pot of salted water to boil for the pasta. Cook linguine according to package directions until al dente. Reserve 1 cup pasta cooking water before draining.
  2. While pasta cooks, prepare the mushrooms. Trim the caps and slice the stems into 1/2-inch thick rounds. Score each round in a crosshatch pattern about 1/4-inch deep on both sides.
  3. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add mushroom rounds and cook 3-4 minutes per side until golden brown and tender. Season with salt and pepper. Transfer to a plate.
  4. In the same skillet, add remaining 3 tablespoons olive oil and minced garlic. Cook for 30 seconds until fragrant, being careful not to burn.
  5. Pour in white wine and let it bubble for 1 minute to cook off the alcohol. Add lemon juice and zest, then return mushrooms to the pan.
  6. Add the drained pasta to the skillet along with 1/2 cup reserved pasta water. Toss everything together, adding more pasta water as needed to create a silky sauce.
  7. Remove from heat and stir in fresh parsley and chives. Taste and adjust seasoning with salt, pepper, and red pepper flakes if using.
  8. Serve immediately in warmed bowls with additional lemon wedges on the side.

Notes

The mushrooms can be prepared up to a day ahead and stored in the refrigerator. For extra richness, add a tablespoon of margarine (dairy-free) to the sauce at the end. Leftovers keep for 2 days in the fridge and reheat well with a splash of vegetable broth.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 16g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg
Sodium 420mg 18%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 12g 24%
*Percent Daily Values are based on a 2,000 calorie diet.