LION’S MANE MUSHROOM “SHRIMP” SCAMPI

by with No Comment Lion's Mane

This plant-forward twist on the beloved shrimp scampi uses Lion’s Mane mushrooms to mimic the tender, flaky texture of shrimp, creating a dish that’s as delicious as it is nourishing.

With its rich garlic butter sauce, bright lemon flavor, and a sprinkle of fresh herbs, this recipe is a feast for the senses. Whether you’re looking to cut back on seafood or simply want to try something new, this Lion’s Mane “shrimp” scampi will make your taste buds sing.

Let’s get cooking and bring this exciting, farm-fresh dish to life!

INGREDIENTS:

  • 1/2 lb Lion’s Mane Mushrooms, sliced into shrimp sized pieces
  • 3 tbsp (45 grams) olive oil, split
  • 8 oz spaghetti or linguine
  • 5 cloves garlic, minced
  • 1/2 cup (124 grams) dry white wine (I used Sauv Blanc)
  • juice of 1 lemon, divided
  • 3/4 cup vegetable stock (176 grams) 
  • Salt, pepper and red pepper flakes to taste
  • vegan parmesan (can sub nutritional yeast and/or bread crumbs)
  • Optional: 1 bunch parsley 

INSTRUCTIONS:

  1. Fill a large pasta pot with salted water and bring to a boil.
  2. Prepare the shrimp  To a large skillet: heat 1 tbsp olive oil. Once hot, add sliced mushrooms and sear about 2 minutes per side. Finish with juice of 1/2 lemon (about 1 tbsp) and salt and pepper. Remove from heat and set aside.
  3. Prepare the pasta. Once the pasta water comes to a boil: add pasta and cook according to package directions (but make sure it’s al dente!) # ProTip: reserve the pasta water instead of draining. This is a great way to stretch your sauce if needed. You can spoon some pasta water at the end until the scampi reaches your desired consistency.
  4. Prepare the scampi. To the same large skillet: heat the remaining 2 tbsp of olive oil over medium heat. Sauté the garlic for about 1 minute minutes (until straw colored). Add the white wine and simmer for 3 minutes, until the liquid reduces by about half. Add the lemon juice and vegetable broth and simmer for 5 minutes until reduced and glossy. 
  5. Add the cooked pasta to the skillet and toss to combine. Spoon in the reserved pasta water until it reaches your desired consistency. Add in the “shrimp”. Season with salt, pepper and red pepper flakes to taste. Top with vegan parmesean (or bread crumbs/nutritional yeast) and chopped parsley (if using).