Recipe - Prawns In A Creamy Mushroom And Vermouth Sauce

25 g Butter; (1oz)
1 small Onion; finely chopped
2 Cloves garlic; crushed
125 g Button mushrooms; (4oz)
1 tablespoon Freshly chopped tarragon
3 tablespoon Vermouth or white wine
4 tablespoon Fresh double cream
1 400 gram pac small prawns;
defrosted
Fresh sprigs of tarragon to
garnish

Heat the butter in a large frying pan and add the onions and garlic. Cook
over a low heat to soften the onion without browning for 45 minutes.

Add the mushrooms to the pan and cook for a further 3 minutes then add the
tarragon, Vermouth and cream.

Stir the sauce and add the prawns, do not allow to boil. Cook for 34
minutes and serve.

Notes Garnish with fresh sprigs of tarragon.Delicious served with corn meal
pasta twists and herb salad.

Converted by MC_Buster.

NOTES : A quick and easy gourmet dinner for 2.

Converted by MM_Buster v2.0l.