browser icon
You are using an insecure version of your web browser. Please update your browser!
Using an outdated browser makes your computer unsafe. For a safer, faster, more enjoyable user experience, please update your browser today or try a newer browser.

Crevette Champignon

Posted by on November 27, 2012

Crevette Champignon

Beautiful large mushrooms are filled with savory sautéd leek and then topped with large tender shrimp and browned, buttered bread crumbs. Easy, very tasty, elegant…… less than 30 minutes to Fabulousness.

 

The Recipe!
12 extra-large shrimp
12 large mushroom caps
1 leek, chopped fine
2 cups of breadcrumbs
Butter and extra-virgin oilve oil
Sea salt and fresh cracked pepper

 

La Methode;
Saute chopped leek in one tablespoon of butter, one of olive oil, a dash of salt and several grinds of the pepper mill over a low to medium heat until leek is tender (about 7-10 min). Stirr occasionally.
Meanwhile, saute mushrooms in a covered skillet in 2 tablespoons of butter, one olive oil on a low to medium heat, round side up until tender, about 7 minutes.
Brown bread crumbs with 4 tablespoons of butter in a large skillet. add a touch of salt and pepper.
Keep all of the ingredients warm while you perform the last step – cooking the shrimp. In a large saute pan over a medium fire, saute shrimp in 2 tablespons of butter, two of oilve oil, a pinch of salt and pepper until shrimp are no longer translucent – about 3 minutes.
Assemble by placing leek, then breadcrumbs, then shrimp on each mushroom cap. Garnsh with left over toasted breadcrumbs.

Enjoy a nice crisp white wine with this gorgeuous dish and……..Bon Appetite!!

Leave a Reply