Shrimp with morels and mushroom butter
6 servings
30 minutes
Shrimp with morels and mushroom butter is an exquisite dish of European cuisine that combines the tenderness of seafood with the rich, earthy notes of morels. This recipe embodies elegance and refinement, making it perfect for special occasions. Morels, with their deep, nutty flavor, give the shrimp a unique texture while aromatic shallots and fresh thyme enhance their delicacy. The mushroom butter smoothly unites the ingredients, adding velvetiness and richness to the taste. The dish is served hot with juicy shrimp infused with mushroom essence and sautéed morels, creating a harmony of flavors. This recipe pairs perfectly with dry white wines, adding even more sophistication to the meal. It is a gastronomic delight for connoisseurs of subtle flavors and culinary experiments.
1
Fresh morels can be replaced with dried ones: soak them for an hour in boiling water (700 ml of water for 60 grams of mushrooms) under a lid, and then use part of the infusion in cooking.
- Morels: 230 g
2
Finely chop 50 grams of fresh mushrooms and shallots. In a small pan over medium heat, melt 15 grams of butter and sauté a third of the onion with minced garlic for a minute.
- Morels: 230 g
- Shallots: 180 g
- Garlic: 1 clove
- Butter: 120 g
3
Add the sliced mushrooms, sprinkle with thyme, and cook for two minutes. If the morels were dried, pour a little of the soaking water into the pan and increase the heat to evaporate almost all the liquid from the pan.
- Morels: 230 g
- Fresh thyme: 7 g
4
After eight minutes, transfer the onions and mushrooms to a bowl, mix in the remaining butter, season with salt and pepper, stir again and cool.
- Butter: 120 g
- Salt: to taste
- Ground black pepper: to taste
5
Cut the shrimp shells along the back, remove the esophagus, then cut the shrimp and lay them shell side down on a baking sheet.
- King Prawns: 6 pieces
6
Sauté the remaining shallot in 30 grams of mushroom oil until golden, add the previously set aside mushrooms, and cook for another four minutes.
- Shallots: 180 g
- Morels: 230 g
- Butter: 120 g
7
Place a teaspoon of mushroom oil on the shrimp and send it to an oven preheated to 260 degrees for seven minutes.
- Butter: 120 g
8
Evenly divide the remaining butter among the shrimp and return to the oven for ten seconds to melt the butter. Serve with mushrooms and onions.
- Butter: 120 g