Another recipe from ” Casa Moro” to serve as a tapa, starter or light meal. This combination is also delicious in Revueltos- scrambled eggs the Spanish way.
Ingredients
- 500 g oyster mushrooms
- 3-4 tbsps olive oil
- 2 plump garlic cloves peeled and finely chopped
- 150ml manzanilla or fino sherry
- 500 g North Atlantic prawns in their shells peeled
- 2 tbsps roughly chopped flat leaf parsley
- sea salt and black pepper
Servings:
Instructions
- Trim the tough stalks off the mushrooms and discard. Place a very large frying pan over a high heat and add the olive oil. When a light haze appears, add the mushrooms gill side down. Fry for 30-60 seconds until lightly golden, salt lightly then turn and cook for 30 seconds more.
- Add the garlic in the spaces between the mushrooms and fry for a few more seconds, being careful not to burn, Pour over the sherry and add a tiny bit more salt and black pepper. Seconds before serving add the prawns if already cooked, just to warm through. If using uncooked prawns add them with the sherry.
- Stir in the parsley and serve immediately with bread.
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