Stuffed mushrooms with crayfish and prawns

From Cookipedia


Stuffed mushrooms with crayfish and prawns
Stuffed mushrooms with crayfish and prawns
Servings:Serves 4
Calories per serving:432
Ready in:50 minutes
Prep. time:20 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:9th February 2013

My first really memorable stuffed mushrooms were from the Chicago Pizza Pie Factory, some 20 years ago, I guess. This is my version of those. I don't think they contained shellfish, but crayfish is my latest fave so it just has to be in this recipe.


Ingredients

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Stuffing

Wine stock

Mise en place

  • Preheat the oven to 175°C (350°F - gas 4)

Method

  1. Brush the mushrooms clean, don't wash them.
  2. Remove the stems from the mushrooms and finely chop them.
  3. Melt 100g of butter fry the garlic until it colours, don't burn it.
  4. Add the onions and mushroom stems and fry for about 5 minutes.Add the chicken stock, bring to the boil, reduce the heat, add the prawns and crayfish tails and simmer for 1 minutes
  5. Take off the heat and add the remaining stuffing ingredients and mix well.
  6. Stuff the mushrooms with this mixture and lay them out on a greased oven tray.
  7. Melt 1 tablespoon of butter in a pan and whisk in the wine, pour this wine stock over the mushrooms and bake for 15 minutes.

Variations

Try fresh crabmeat or even lobster instead of the prawns for a really special dish.

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