Difference between revisions of "Stuffed mushrooms with crayfish and prawns"
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|PrepTime = 20 minutes | |PrepTime = 20 minutes | ||
|CookTime = 30 minutes | |CookTime = 30 minutes | ||
− | |Image = [[Image:Stuffed mushrooms with crayfish and prawns recipe.jpg | + | |Image = [[Image:Stuffed mushrooms with crayfish and prawns recipe.jpg|alt=Electus]] |
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}} | }} | ||
'''Stuffing''' | '''Stuffing''' | ||
− | + | {{RecipeIngredientsNB | |
− | + | | 85 g (3½ oz) [[Butter|butter]] | |
− | + | | 1 medium [[Onion|onion]], peeled and finely chopped | |
− | + | | 1 [[Clove|clove]] [[Garlic|garlic]], peeled and crushed | |
− | + | | 110 g (4 oz) [[Peeled prawns|peeled prawns]] | |
− | + | | 180 g (6 oz) [[crayfish tails]] | |
− | + | | 50 g (2 oz) stale [[Breadcrumbs|breadcrumbs]] | |
− | + | | 300 ml (1/2 pint) [[Chicken|chicken]] [[Stock|stock]] | |
− | + | | 50 g (2 oz) [[Grated|grated]] [[Parmesan]] [[Cheese|cheese]] | |
+ | | 1 tablespoon freshly chopped [[Parsley|parsley]] | ||
+ | }} | ||
'''[[Wine]] [[Stock|stock]]''' | '''[[Wine]] [[Stock|stock]]''' | ||
− | + | {{RecipeIngredientsNB | |
− | + | | 1 glass [[Wine|wine]] wine | |
− | + | | 25 g (1 oz) [[Butter|butter]] | |
+ | }} | ||
===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
* Preheat the [[oven]] to 175°C (350°F - gas 4) | * Preheat the [[oven]] to 175°C (350°F - gas 4) |
Revision as of 16:25, 24 May 2020
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
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 8 large breakfast mushrooms - or about 20 medium sized button mushrooms.
Stuffing
- 85 g (3½ oz) butter
- 1 medium onion, peeled and finely chopped
- 1 clove garlic, peeled and crushed
- 110 g (4 oz) peeled prawns
- 180 g (6 oz) crayfish tails
- 50 g (2 oz) stale breadcrumbs
- 300 ml (1/2 pint) chicken stock
- 50 g (2 oz) grated Parmesan cheese
- 1 tablespoon freshly chopped parsley
Mise en place
- Preheat the oven to 175°C (350°F - gas 4)
Method
- Brush the mushrooms clean, don't wash them.
- Remove the stems from the mushrooms and finely chop them.
- Melt 100g of butter fry the garlic until it colours, don't burn it.
- 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
- Take off the heat and add the remaining stuffing ingredients and mix well.
- Stuff the mushrooms with this mixture and lay them out on a greased oven tray.
- 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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