Ingredients
- King prawns - pre-cooked and shelled
- Mushrooms - the mildest ones you can find
- Dash of olive oil
- Parsley
Avocado filling
- 5 large ripe avocados, halved, pitted, peeled, chopped
- 2 tablespoons fresh lime juice (or juice of 1 lime)
- Kosher salt
- Pepper
- 1/4 large white onion finely diced
- Optional: 2 tablespoons chopped fresh cilantro
Preparation
Mash avocado, lime juice, onion and a pinch of salt and pepper in a
mortar and pestle or a medium bowl with a fork until thick and smooth.
Mix in 1/4 cup water 1 tablespoonful at a time until mixture is creamy
and smooth. Season with salt. Put aside.
Remove stems from mushrooms and line up inverted on a baking tray. Sprinkle with olive oil and grill in oven for 5 minutes at 180 degrees Celcius. Remove mushroom tray from oven and let cool.
Assemble canapés: mushroom base, fill with avocado filling, top with King prawn mushroom and sprig of parsley. Done!
Remark: Yum! But next time we might try a milder flavoured mushroom base. Or a more traditional pastry base. The mushrooms almost overpowered the prawn top notes. This recipe was designed for the 'caveman diet'.
Remove stems from mushrooms and line up inverted on a baking tray. Sprinkle with olive oil and grill in oven for 5 minutes at 180 degrees Celcius. Remove mushroom tray from oven and let cool.
Assemble canapés: mushroom base, fill with avocado filling, top with King prawn mushroom and sprig of parsley. Done!
Remark: Yum! But next time we might try a milder flavoured mushroom base. Or a more traditional pastry base. The mushrooms almost overpowered the prawn top notes. This recipe was designed for the 'caveman diet'.
First time we made this was on: Saturday, October 12, 2013 celebrating Canadian Thanksgiving after a 2 hour Scrubs and canal walk.
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