🕒 15 m 👤 4
If you are one of those who does not want anything to be missing at your table at Christmas or in any other family celebration, you cannot these mushrooms and prawns stuffed volcanoes. In addition to providing elegance, they are really exquisite and you can have them ready in just 15 minutes. You don’t need anything else to convince you? Well, follow these simple steps that we indicate below in Easyrecipe.top. You will not regret it!
Do not talk more! Let’s go to the kitchen right now to make these mushroom and prawn volcanoes with which everyone at home will congratulate you.
- 12 puff pastry volcanoes
- 200 gr. from mushrooms
- ½ kg. from prawns
- 200 ml. milk cream or cream (optional)
- Olive oil
- Ground black pepper
Preparation of the mushroom and prawn stuffed volcanoes
- First, pour a splash of olive oil in a frying pan, and put it to heat over medium heat. Once it reaches the desired temperature, add the mushrooms previously washed and cut into small cubes.
- When the mushrooms start to brown, add salt and ground black pepper to your liking. Wait a few more minutes, so that they continue to fry.
- Add the peeled prawns to the pan, with a tap of thyme. Let them cook until they change color. Then turn off the heat and add the cream.
- Go filling each of the volcanoes with this mixture, making sure that each one has at least one prawn. If you wish instead of 12, you can fill more puff pastry in case you have leftover mushrooms and prawns, and they are sure to be eaten flying!
- Serve your mushroom and prawn stuffed volcanoes and delight everyone with a perfect appetizer for Christmas or any other occasion.
Tips and recommendations:
- It is very important that you add the salt to the mushrooms at the time that we have indicated. If you do it before, these will dehydrate and release their own liquids, so they will cook and not brown, which is what we want.
- It is also necessary that the cream or cream is added once the pan is removed from the heat, since if it could not dry out and it would not give the sauce the juicy point that we want.
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