Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 shallot, thinly sliced
- 1½ pounds cremini or button mushrooms, halved or quartered
- 4 garlic cloves, finely chopped
- ½ cup dry white wine
- ½ cup vegetable stock
- 1 teaspoon kosher salt
- ¼ teaspoon red-pepper flakes
- Black pepper
- ½ cup parsley leaves (tightly packed), roughly chopped
- 3 to 4 tablespoons lemon juice (from 1 to 2 lemons)
- Pasta noodles of choice
Directions
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- Heat a large 12-inch skillet over medium. Melt the butter and oil, then add the shallot, stirring until softened slightly, about 1 minute. Add the mushrooms and cook until the mushrooms are soft but still plump, 3 to 5 minutes. Add the garlic and toss until fragrant, 15 to 20 seconds.
- Add the wine, vegetable stock, salt, red-pepper flakes, a few pinches of black pepper and half the parsley. Increase heat to medium-high and cook, stirring occasionally, until the wine has reduced by half and thickened slightly, 3 to 5 minutes.
- Remove from heat and stir in the lemon juice. Taste and season with salt, if desired.
- To serve, top with remaining parsley and eat with pasta of your choice.
Servings: 4
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