Chanterells And Prawns In Cream

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.