Porcini with Prawns

Porcini mushrooms with shrimp offer a succulent combination of tender medium-sized shrimp with the earthy texture of porcini, all seasoned with a subtle touch of oil.
fried
main dish
seafood
Ingredients
Servings
4

Ingredients

  • medium prawns
  • porcini mushrooms
  • oil
  • salt
  • pepper
  • transparent paper “Fata”
Nutritional Information

Per serving

Calculated for 4 servings

Calories
53 kcal
Protein
5 g
Fat
3.6 g
Carbohydrates
0.8 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparation

  1. Cut the mushroom cap into four equal parts, leaving a portion of the stem attached.
  2. Chop the remaining mushroom stem into small pieces. Lightly sauté them in a pan with a few drops of oil for about 2-3 minutes, then boil them in a bit of water for 5 minutes. Strain and reserve the cooking water.
  3. Moisten the cap quarters with the water used to boil the mushroom stems, season with salt and pepper to taste, and wrap them in Fata paper.
  4. Seal the wrap as tightly as possible and place the packages on a griddle over very low heat, positioning them as far as possible from the center of the flame. Cook for about 10 minutes and set aside.
  5. Carefully separate the shrimp heads from the tails.
  6. Lightly cook the prawn heads on the grill for 2-3 minutes. Squeeze the heads to extract their essence and set it aside.
  7. Remove the vein from the prawn tails by making a small cut along the back and gently pulling out the red thread.
  8. With half of the raw tails, make a carpaccio by slicing them into very thin slices. Add a little salt and pepper.
  9. Sauté the other half of the tails in the pan with a few drops of oil for 2-3 minutes until lightly cooked.

Presentation

  1. Place the raw meat carpaccio in the center of the plate. Next, add the prawns that have been sautéed for 2-3 minutes or until they are pink and cooked. Finally, distribute the porcini mushroom quarters around the plate to complete the presentation. Remember that Fata paper is a transparent food-safe paper that can withstand temperatures up to 220ºC, even when used with oil.
Recommendations & Tricks
  • Recipe from Paco Pérez, restaurant Miramar in Llançà.
  • Fata paper is food-safe, transparent, and heat-resistant to 220 ºC, even with oil.
Original recipe
View or download the original PDF document.
Download PDF
    Porcini with Prawns | The Catalan Table