Prawns with Horn of Plenty Mushrooms and Saffron Rice

Name: Prawns with Horn of Plenty Mushrooms and Saffron Rice
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 tbsp lemon juice; a few saffron strands or 2 pinches powdered saffron; salt and pepper to taste; 1 tsp finely chopped parsley; 400 g small raw prawns, shelled; 50 ml dry white wine; a few saffron strands or 2 pinches powdered saffron; 20 g butter; 150 g carnaroli rice; 300 g horn of plenty mushrooms, cleaned weight; 1 small onion, finely sliced; 4 tbsp olive oil; salt and pepper to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

About

Horn of plenty mushrooms have some culinary peculiarities, such as becoming completely black when cooked. Here the tender little prawns are an ideal combination with these mushrooms, making the dish both elegant to look at and extremely tasty to eat.

Ingredients

300 g horn of plenty mushrooms, cleaned weight
150 g carnaroli rice
4

Europe
Italy
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Clean the mushrooms thoroughly. Cook the rice in abundant salted water for 15 minutes, then drain.

For the prawns and mushrooms, heat the oil in a pan and fry the onion until soft. Add the mushrooms and let them braise a little. After 5 minutes add the wine and let the alcohol evaporate. Then add the prawns and cook gently for a further 5 minutes.

Melt the butter in a separate p