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Here's Idol sa Kusina Recipe for EPISODE 25 / Dec. 18- GRILLED BUTTERFLIED PRAWNS WITH SAUTEED MUSHROOM TRIO.
Ingredients:
For the mushroom topping -
1 cup oyster mushrooms, sliced
1 cup shitake mushrooms, sliced
1 cup button mushrooms, sliced
salt and pepper to taste
3 tbsp. butter, divided
1 tbsp. olive oil
2 tsp. minced garlic
¼ cup white wine
4 tbsp. tomato paste
½ cup chicken stock
cayenne pepper to taste
1 tbsp. fresh chopped parsley
For the grilled prawns -
24 pcs. medium prawns
½ tsp. chopped [dried] thyme
salt and pepper to taste
3 tbsp. olive oil
Procedure:
1. Make the mushroom topping: Season mushrooms with a little salt and pepper. In a sauté pan, melt butter. Add mushrooms and sauté over high heat until brown; set aside.
2. Using the same pan, add olive oil and saute garlic until fragrant. Add mushrooms and white wine. Cook until wine until reduced to half. Add tomato paste and cook for a few seconds. Add chicken stock and season with salt, black pepper, and cayenne pepper. Mix in chopped parsley and simmer for 5 minutes. Add 2 tablespoons butter and mix well.
3. Make the grilled prawns: Season prawns with thyme, salt, and pepper. Drizzle with olive oil. Grill using an electric griller or over hot coals until prawn turn red on both sides. Refrain from overcooking.
4. To serve, arrange grilled prawns on a platter and spoon mushroom topping over the prawns.
Ingredients:
For the mushroom topping -
1 cup oyster mushrooms, sliced
1 cup shitake mushrooms, sliced
1 cup button mushrooms, sliced
salt and pepper to taste
3 tbsp. butter, divided
1 tbsp. olive oil
2 tsp. minced garlic
¼ cup white wine
4 tbsp. tomato paste
½ cup chicken stock
cayenne pepper to taste
1 tbsp. fresh chopped parsley
For the grilled prawns -
24 pcs. medium prawns
½ tsp. chopped [dried] thyme
salt and pepper to taste
3 tbsp. olive oil
Procedure:
1. Make the mushroom topping: Season mushrooms with a little salt and pepper. In a sauté pan, melt butter. Add mushrooms and sauté over high heat until brown; set aside.
2. Using the same pan, add olive oil and saute garlic until fragrant. Add mushrooms and white wine. Cook until wine until reduced to half. Add tomato paste and cook for a few seconds. Add chicken stock and season with salt, black pepper, and cayenne pepper. Mix in chopped parsley and simmer for 5 minutes. Add 2 tablespoons butter and mix well.
3. Make the grilled prawns: Season prawns with thyme, salt, and pepper. Drizzle with olive oil. Grill using an electric griller or over hot coals until prawn turn red on both sides. Refrain from overcooking.
4. To serve, arrange grilled prawns on a platter and spoon mushroom topping over the prawns.
image and recipe credit:idolsakusina
Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taught with a dose of humor and a sprinkling of lessons in life. IDOL SA KUSINA has all the right ingredients for a show that's both informative and highly entertaining.Host Master Chef Pablo “Boy” Logro and his celebrity guests will have viewers savoring sumptuous dishes and learning how to create these themselves. Recently seen as the head judge of GMA 7’s Kitchen Superstar, Chef Boy Logro is a master chef in Oriental, Mediterranean and Western cuisine. He finished international culinary training in Italy, Switzerland, Spain, United Kingdom, Turkey, Singapore and Japan.Expand your culinary horizon with IDOL SA KUSINA every Sunday, 7 pm. Idol sa Kusina premiered on July 3.
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