Cheese and Mushroom Spaghetti with Prawns
This soft cheese and mushroom sauce mixed into the spaghetti like a carbonara, is the perfect match for prawns. The Dijon mustard and the garlic marry up with the gentle soft cheese to coat the spaghetti and bring it to life.
Very poetic Mr Rose.
What I mean is.......It’s really really nice.
For 2 servings
You will need;
150 Gm - Raw King Prawns (peeled and deveined)
For the sauce
150 Gm - Closed Cup Mushrooms (chopped)
2 or 3 mushrooms (quartered)
2 cloves – Garlic (crushed)
100 Gm - Soft cheese
50 Ml - Milk
80 Gm - Butter
1 teaspoon - Dijon Mustard
1 teaspoon - Cracked Black Pepper
Melt 40 Gm of the butter in a pan and add the mushrooms, garlic and a little salt then fry on a medium to high heat for 5 minutes.
Add the cheese and stir in well then add the mustard, pepper and milk then simmer on a low heat for 10 minutes.
Cook the spaghetti to your preference, and fry the prawns and quartered mushrooms until the prawns are pink.
Take the prawns out as soon as they are pink and leave the mushrooms for another couple of minutes.
Drain the spaghetti place in a bowl and mix the sauce in.
Place the prawns and quartered mushrooms on top and serve.