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Antipasto di Funghi e Gamberetti (Mushroom and Prawn Antipasto)

Antipasto di Funghi e Gamberetti (Mushroom and Prawn Antipasto) is a traditional Italian recipe for a classic starter of prawns cooked in water flavoured with spices and lemon that are served in a mayonnaise, tomato, basil and lemon juice dressing with mushrooms. The full recipe is presented here and I hope you enjoy this classic Italian version of: Mushroom and Prawn Antipasto (Antipasto di Funghi e Gamberetti).

prep time

15 minutes

cook time

15 minutes

Total Time:

30 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Vegetable RecipesItaly Recipes

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This is a traditional Italian dish that's typically served as an antipasto, a light starter intended to whet the appetite before the main meal.

Ingredients:

1 celery stick, halved
1/2 small onion
1 sprig fresh thyme
1/2 lemon
1 tbsp lemon juice
3 whole black peppercorns, crushed
1/8 tsp chilli flakes
100g tomatoes, chopped
1/8 tsp freshly-ground black pepper
240g fresh mushrooms, quartered
12 romaine lettuce leaves
360g prawns, shelled and de-veined
120ml mayonnaise
1 tbsp fresh basil, chopped

Method:

Add 1.5l water to a non-reactive saucepan and bring to a boil. Add the celery, thyme, 1/2 lemon, black peppercorns and chilli flakes. Return to a boil and boil for 3 minutes. Add the prawns and cook for about 3 minutes, or until they just turn pink then drain in a colander and rinse under cold running water.

Transfer the prawns to a bowl then discard the vegetables and the lemon half. Meanwhile, combine the mayonnaise, tomato, basil, black pepper and lemon juice in a small bowl. Beat with a fork to blend then add the mushrooms and prawns and toss to coat. Pile the salad onto the lettuce leaves and serve.