John Myers
Ingredients for 1 servings:
- 150 g zucchini
- 120 g oyster mushrooms
- 100 g Arctic prawn(s)
- 1 small onion(s)
- 2 tbsp oil (garlic chili oil)
- 1 shot of white wine
- 2 tsp double cream
- some cream
- 4 cherry tomatoes
- some salt and pepper
- e.g. Parmesan, grated
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes
with oyster mushrooms and shrimp, also vegetarian
If you don’t have garlic and chili oil, use olive oil, 1 clove of garlic, and chili flakes. Wash the zucchini and cut it into small pieces, skin on. Halve smaller oyster mushrooms or quarter larger ones. Dice the onion. Add the garlic and chili oil to a pan. Alternatively, finely chop the garlic. Lightly fry the onion (and garlic, if using). Add the zucchini and fry for about 3 minutes. Then add the oyster mushrooms and fry for another 4 minutes on medium heat. Pour in the white wine and let it simmer. Then add the double cream and cream, salt and pepper (and chili flakes, if using), and season to taste. Add the shrimp and simmer for 1 minute. Quarter the baby tomatoes and stir them in just before serving. Place on a plate and sprinkle with Parmesan cheese. If you’re making it vegetarian, you may want to add a little more vegetables or mushrooms.
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