28
Mushrooms stuffed with prawns
Serves 4
Ingredients:
4 steak or porcini mushrooms
1 garlic clove, crushed
40 g (1
1
/
2
oz) pancetta, diced,
fried
1 bunch fresh dill,
finely chopped
1 bunch fresh chives,
finely chopped
1 bunch fresh parsley
finely chopped
75 g (3 oz) fresh prawns
75 g (3 oz) crème fraîche
Freshly ground black pepper
2 egg yolks
Method:
1. Wash the mushrooms and pat dry. Carefully
remove the stalks. Finely dice the stalks and
place into a mixing bowl. Stir in the
remaining ingredients.
2. Fill each mushroom with a little of the
mixture. Place into a perforated steam oven
container. Cover and steam for 6–7 minutes
at 100°C.
3. Serve with green salad and warm chunks of
ciabatta bread.
Tip
Porcini
mushrooms have a
particularly delicate flavour and are
in season during the summer months.
Because of their rarity they can be
difficult to find fresh, however, dried
porcini is readily available from
supermarkets. Cover dried mushrooms
with boiling water and steam at 65°C
for the time stated on the packet.
