Chanterelles and prawns in cream This delicious dish is highlighted by complex flavors. Serve it as a soup or over sesame spiral pasta or brown rice as a main course.
1 pound chanterelles, cut in bite size
2 tablespoons butter
20 large prawns, shelled, deveined, and split in half lenghwise
1/2 cup flour
Salt and pepper to taste
3 to 4 tablespoons olive oil
1/4 cup chopped green onions
1/2 cup Dubonnet
1/2 cup dry white wine
5 tablespoons fresh lemon juice
1 cup heavy cream
1/2 cup chicken broth
Chopped fresh parsley
Freshly grated Parmesan cheese
In a sauté pan or skillet, sauté 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 sauté pan or skillet and sauté 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.