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Chanterells And Prawns In Cream


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  • 1 pound chanterelles* cut bite size
  • 2 tablespoons butter
  • 20 large prawns shelled, deveined, and split in half lenghwise
  • 1/2 cup flour
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 3 tablespoons olive oil - (to 4)
  • 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


Servings 4


Step 1

* Alternate Mushrooms: Hedgehog Mushroom, Milky Caps

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.

This recipe yields 4 main course or 6 first course servings.

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