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Prawns with oyster mushrooms

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Origin of dish:  France
Type of cooking:  Hob
 
Preparation time: 15 minutes
Cooking time: 35 minutes
 
Ingredients (serves 4):


Method:

Heat the butter in a pan, add prawn heads, tomatoes, 10ml creme fraiche, cognac and port.
Bring to the boil, then cover and cook gently over a low heat for 30 minutes.
Meanwhile, prepare prawns, leaving tails on.
Stir sauce and strain, leaving a few prawn heads for decoration.
Add prawns and reheat.

In a separate frying pan, melt 20g butter and saute shallots for a minute.
At a high heat, add mushrooms and 10ml creme fraiche. Coook for for a further 5 minutes.
Serve with rice or noodles.
Advice: Recommended wines:
- Alsace: Riesling, Gewurstraminer
- Bordeaux: Graves comme Château Carbonneux
- Burgandy: Saint Véran, Pouilly fuissé, Meursault
- Loire Valley: Sancerre, Pouilly fumé
- Provence: Bandol
- Rhône Valley: Tavel

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