Nebrodini Bianco with Shrimp and Cilantro
Nebrodini Bianco is a beautiful mushroom with a rich, sweet flavor. When combined with garlic, shrimp, cilantro, and fresh tomatoes, it makes a truly delicious dish. Sometimes I will sprinkle it with cotija cheese if I happen to have it on hand, though the dish stands well on its own.
- 3 cloves garlic, thinly sliced
- 3 Tbs Olive Oil
- 8oz Nebrodini or Trumpet Royale* mushrooms, sliced ¼ inch thick
- 1lb peeled shrimp
- Salt and Pepper to taste
- 2-3 Roma tomatoes, diced
- ½ cup coarsely chopped cilantro
- 2 Tbs unsalted butter
- Serve with Spanish rice and lime wedges
- Optional: Cotija Cheese
- In a large skillet, cook the garlic in the olive oil until brown and fragrant. Transfer the garlic to a bowl when done, keeping the olive oil in the pan.
- Add mushrooms to the skillet and cook on high heat until browned (about 5 minutes).
- Season shrimp with salt and pepper and add to the skillet. Cook mushrooms and shrimp until the shrimp are done (7-10 minutes).
- Reduce heat to low and add the butter, cilantro, and tomatoes. Stir until mushroom/shrimp mixture is coated evenly.
- Serve warm with Spanish rice and lime wedges, sprinkle with cotija if desired.
*I prefer Nebrodini for this recipe, but if your grocery store is not carrying it in their bulk mushroom section you can use Trumpet Royale mushrooms in their place. If you do use trumpets, you will want to cook the trumpet mushrooms on a high heat, 2-3 minutes on each side, then remove from the pan while cooking your shrimp. You will get a better texture cooking them this way. Add the mushrooms back into your pan on step 4 and enjoy!