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.
March 15, 2013


In a sauté pan or skillte, 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.

–Tom Wishing and Kathleen Cecil

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  • 1 # chanterelles, cut in bite size
  • 2 tbsp butter
  • 20 large prawns, shelled, deveined, and split in half lengthwise
  • 1/2 c flour
  • Salt and pepper to taste
  • 3 to 4 tbsp olive oil
  • 1/4 c chopped green onions
  • 1/2 c Dubonnet
  • 1/2 c dry white wine
  • 5 tbsp fresh lemon juice
  • 1 c heavy cream
  • 1/2 c chicken broth
  • Chopped fresh parsley
  • Freshly grated Parmesan cheese
  • Alternate mushrooms: Hedgehog Mushroom, Milky Caps
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