4ouncesfresh Lactarius volemusstems sliced ½ inch, caps quartered (roughly 2 cups of mushrooms)
4ouncesfresh small shrimpI like to use 16/20 size here peeled and de-veined
1teaspoonminced fresh garlic
1pinch of sweet paprika
Good pinch of fresh chopped Italian parsley
1tablespoonsunsalted butter
1tiny pinch crushed red pepper flakes
Kosher salt and fresh ground black pepper to taste
Splash of dry white wine
Instructions
Heat the oil in a large skillet. When it's hot, add the mushrooms and shrimp and increase the heat to high until the shrimp and mushrooms are gently browned.
Reduce the heat to medium-low. Add the butter, paprika and garlic and cook for another minute until the garlic is no longer raw.
Season to taste with salt and pepper and crushed red pepper (optional), then add the wine and reduce by half. Finally toss in the parsley and serve immediately.
Notes
This is also really good with a handful of chopped fresh tomatoes added and served over polenta or pasta.