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Prawn, Lactarius & Poblano en Ajo Crema
Created by AndrewM, Wednesday, 28 January 2015


Rich, garlic-y, deep and mildly spicy

  • 3 T. extra virgin olive oil
  • 1 medium red onion, sliced then cut across into half rings
  • 1 t. salt
  • 1 lb. Lactarius rubrilacteus, sliced
  • 3-6 large cloves garlic, minced
  • 2 poblano chiles, charred, stemmed, seeded, and cut into 2-inch by 1/4-inch strips
  • 1 t. dry epazote
  • 1 lb. large shrimp, deveined, tails intact
  • 1/2 C. chicken stock
  • 3/4 C. Mexican Crema
  1. Saute the onion over medium heat in a large skillet with the salt for 5 minutes or until translucent without browning.
  2. Add the mushrooms, raise the heat and saute 2-3 minutes until almost dry.
  3. Lower the heat and add the garlic, poblano strips and epazote. Saute 2-3 minutes until without browning the garlic, stirring frequently.
  4. Raise heat to high, and add the stock and crema.
  5. When it starts to bubble up, add the shrimp. Cook 2-3 minutes or until they are just losing their translucent centers.
Additional Tips

Serve over saffron rice, or with bolillo rolls. Many fairly firm and flavorful mushrooms could work: Agaricus, Maitake, Oyster, Blewit, etc. Shiitake & Morel are a bit much, and I'd love to try a little Huitlacoche! Lightly browned chicken strips could be used instead of prawns.

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