Garlic Prawns with Mushrooms
A long time ago when I was a child The Old Parsonage at Farrington Gurney was run by Mr & Mrs Wilfred Gofton-Watson. My father was a print merchant at the time and would often (very often in fact) choose to meet one of his suppliers here at this restaurant where time had stood still. It was very traditional; crisp white tablecloths and silver service with a hint of eccentricity, they would always delightedly greet my father at the front door along with their three legged Bassett Hound, Paddington. On these days he would return home with tales of mouth-watering lunches, his favourite was Garlic Prawns with Mushrooms, he loved it so much that Wilfred gave my father the recipe in his unusual curly handwriting. The old hallowed piece of paper with the recipe on is now protected in a plastic folder, much like a treasured museum piece.
Serves 4 people
6oz peeled prawns
1pint/568ml white sauce (preferably home-made!)
12oz mushrooms sliced
2 large garlic cloves
3 tbsps white wine
2 tbsps chopped parsley
4 tbsps double cream
2 large handfuls of grated cheese
2 large handfuls breadcrumbs
Sauté the chopped mushrooms in a little butter and oil. In the meantime make your white sauce and then add to it the white wine, parsley crushed garlic cloves and finally the sautéed mushrooms. Season and simmer briefly. Add the prawns and warm but do not overcook them.
Fill individual small pie dishes with the mixture, top with the breadcrumbs and cheese.
Place under the grill until the breadcrumbs are golden.
