Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Chanterelles* - cut bite size

  2. 2 tablespoons 30ml Butter

  3. 20 tablespoons 300ml Prawns - shelled, deveined, (large) And split in half lenghwise

  4. 1/2 cup 31g / 1.1oz Flour Salt - to taste Freshly-ground black pepper - to taste

  5. 3 tablespoons 45ml Olive oil - (to 4)

  6. 1/4 cup 15g / 1/2oz Chopped green onions

  7. 1/2 cup 118ml Dubonnet

  8. 1/2 cup 118ml Dry white wine

  9. 5 tablespoons 75ml Fresh lemon juice

  10. 1 cup 237ml Heavy cream

  11. 1/2 cup 118ml Chicken broth Chopped fresh parsley Freshly-grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. 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.


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