Mushroom Scampi (Hetty Lui McKinnon, NYT Cooking)

Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 1 shallot, thinly sliced
• 1½ pounds cremini or button mushrooms, halved, quartered if large
• 4 garlic cloves, finely chopped
• ½ cup dry white wine
• ½ cup vegetable stock or water
• 1 teaspoon kosher salt (such as Diamond Crystal)
• ¼ teaspoon red-pepper flakes, or more to taste
• Black pepper
• ½ cup parsley leaves (tightly packed), roughly chopped
• 3 to 4 tablespoons lemon juice (from 1 to 2 lemons)
• Pasta, noodles or crusty bread, to serve

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 andseason with salt, if desired. To serve, top with remaining parsley and eat with pasta,noodles or crusty bread.