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Oyster mushrooms and prawns on toast with fino sherry
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Philip Webb
Oyster mushrooms and prawns on toast with fino sherry
Serves: 4
Prep time: 10 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
192Kcal
Fat
12gr
Saturates
2gr
Carbs
1gr
Sugars
1gr
Fibre
1gr
Protein
10gr
Salt
0.8gr
Sam & Sam Clark
Sam & Sam Clark are the husband-and-wife team behind acclaimed London tapas restaurants Moro and Morito and authors of several cookbooks on the food of Spain, North Africa and the eastern Mediterranean.
Sam & Sam Clark
Sam & Sam Clark are the husband-and-wife team behind acclaimed London tapas restaurants Moro and Morito and authors of several cookbooks on the food of Spain, North Africa and the eastern Mediterranean.
Ingredients
- 2 garlic cloves
- 4 tbsp olive oil
- 250g oyster mushrooms
- 150ml fino sherry, such as Tio Pepe
- 220g cooked, peeled jumbo king prawns
- 12g fresh flat-leaf parsley
- 4 slices rustic bread, toasted, to serve
Step by step
-
Peel and finely chop the garlic and set aside. Place a large frying pan over a medium-to-high heat and, when hot, add the olive oil. Carefully separate the oyster mushrooms and place them, gill-side down, in the pan so they all fit in one layer. Fry for 45-60 seconds until golden on one side, salt lightly, then turn and cook for 30 seconds more.
-
Add the garlic in between the mushrooms (there should be a little more space now they are cooked) and fry for another 30 seconds. Pour in the sherry, bubble for a minute or two, then add the prawns. Stir until the prawns are warmed through, finely chop the parsley then sprinkle over the prawns and check for seasoning. Serve on toasted rustic bread.