Chanterells And Prawns In Cream

Recipe Ingredients

1 lb	454g / 16oz	Chanterelles* - cut bite size
2 tablespoons	30ml	Butter
20 tablespoons	300ml	Prawns - shelled, deveined, (large)
		And split in half lenghwise
1/2 cup	31g / 1.1oz	Flour
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Olive oil - (to 4)
1/4 cup	15g / 0.5oz	Chopped green onions
1/2 cup	118ml	Dubonnet
1/2 cup	118ml	Dry white wine
5 tablespoons	75ml	Fresh lemon juice
1 cup	237ml	Heavy cream
1/2 cup	118ml	Chicken broth
		Chopped fresh parsley
		Freshly-grated Parmesan cheese

Recipe Instructions

* Alternate Mushrooms: Hedgehog Mushroom, Milky Caps

In a saute pan or skillet, saute the chanterelles in the butter until only a small amount of liquid remains. Set aside.

Dust the prawns with a mixture of flour, salt, and pepper. Heat the olive oil in a saute pan or skillet and saute the prawns until pink and opaque. Drain on paper towels.

Put the green onions, Dubonnet, wine, lemon juice, cream, and broth in a saucepan and heat slowly for 5 to 7 minutes. Do not let the mixture boil. Remove from the heat and combine with the chanterelles and prawns. Garnish with parsley and Parmesan cheese.

This recipe yields 4 main course or 6 first course servings.

Source:
Wild About Mushrooms by Louise Freedman

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