Pan-Fried Oyster Mushrooms with Prawn Tails
20’ min.
Easy
4 people
- 400 g oyster mushrooms
- 300 g large prawns
- Extra virgin olive oil, as needed
- 1 untreated lemon with edible zest
- A few fresh basil leaves
- Black pepper, to taste
- Salt, to taste
First, gently clean the oyster mushrooms under running water to remove any traces of soil. Then dry them thoroughly with a clean cloth or kitchen paper.
Next, prepare the prawns: rinse them under running water, peel them by hand and remove the black intestinal vein using a small knife. Remove any remaining hard shell fragments, then rinse the prawns again and pat them dry carefully.
Heat a frying pan with a drizzle of extra virgin olive oil and cook the mushrooms over high heat for a few minutes, turning them gently until they are nicely browned. Season with salt and set aside.
In the same pan, add another drizzle of oil if necessary and sear the prawn tails for a few minutes, until they turn pink and are cooked through. Avoid overcooking them so they remain tender and juicy.
Arrange the oyster mushrooms on serving plates and place the prawn tails on top, alternating the two ingredients to create a harmonious presentation. Finish with a drizzle of raw extra virgin olive oil, freshly ground black pepper, a few fresh basil leaves and some finely grated lemon zest.
Serve immediately while still warm to fully appreciate the contrast between the meaty texture of the mushrooms, the delicate prawns and the fresh, citrusy notes of the lemon.
