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    Warm Mushroom and Prawn Bruschetta

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    Warm Mushroom and Prawn Bruschetta

    This starter is as simple as can be. It's best made with whole prawns that you peel yourself - and the debris from all the shells makes the most brilliant shellfish stock that can be chilled or frozen and used later in a risotto or fish stew.

    • Preparation time: 20 minutes to 40 minutes
    • Cooking time: 8 minutes to 10 minutes
    • Total time: 28 minutes to 50 minutes 50 minutes

    Serves: 4


    • 1 Ciabatta
    • 4 tbsp Extra virgin olive oil
    • 3 Celery sticks, finely diced
    • 4 Garlic cloves, finely sliced
    • 400g Button mushrooms, wiped clean; larger ones halved
    • 750g Whole North Atlantic prawns, peeled (or 250g peeled prawns)
    • 10g Flat-leaf parsley, chopped


    1. Cut the ends off the ciabatta, then slice the loaf horizontally. Now cut each slab into two, so you have four postcard-sized pieces. If you have a solid-top stove, put the pieces cut-side down on the hot plate and griddle them for a few seconds so they are mottled with scorch marks. Otherwise, grill the cut sides until well browned. Trickle ½ tbsp olive oil over each grilled side, then leave the bread in a warm place.
    2. Place a non-stick frying pan over a medium heat. Add the remaining 2 tbsp oil, then throw in the celery and garlic and gently fry, stirring frequently, for 2 minutes or until the garlic just begins to colour. Turn the heat up a fraction, then tip in the mushrooms and season them generously. Cook for around 5-8 minutes, tossing them frequently, until they are tender.
    3. Lower the heat, add the prawns and parsley, and let everything heat through for 1-2 minutes, stirring occasionally. Spoon the mixture over the ciabatta pieces and serve immediately.

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    Drinks recommendation

    Try a classy rosé Rioja.


    Average user rating

    3 stars