Garlic Prawns with Mushrooms – Creamy Gluten-Free Recipe
A quick and easy creamy garlic prawns with mushrooms recipe made with white wine, herbs, and gluten-free flour. Perfect with rice, pasta, or toasted sourdough.
Equipment
Ingredients
- 300 g Prawns cleaned and patted dry
- 250 g Mushrooms sliced
- 7 cloves Garlic finely chopped
- 2 tbsp Ghee butter or olive oil
- 1 tbsp Rice bran oil
- 2 tbsp Brown rice flour
- 150 ml White wine
- 200 ml Water or vegetable/fish stock
- Salt sea or pink, to taste
- Black pepper to taste
- Parsley fresh, chopped, for garnish
Instructions
- Prepare the 300 g Prawns by cleaning and patting them dry. Slice 250 g Mushrooms evenly and chop 7 cloves Garlic finely.
- Heat 2 tbsp Ghee butter and 1 tbsp Rice bran oil in a large pan over medium heat. Add 250 g Mushrooms, 7 cloves Garlic, and a pinch of Salt. Sauté for 10 minutes until softened and lightly browned.
- Pour in the 150 ml White wine and cook for 2–3 minutes, scraping the bottom of the pan.
- Sprinkle in the 2 tbsp Brown rice flour, stirring to coat. Gradually add the 200 ml Water (or stock), whisking to create a creamy sauce.
- Season with Black pepper. Stir in the prawns and cook for about 3 minutes, just until pink and cooked through.
- Remove from heat, garnish with Parsley, and serve immediately with rice, gluten-free pasta, or toasted sourdough.
Notes
For extra creaminess, stir in a splash of lactose-free cream or coconut cream.
Add chilli flakes for a spicy kick.
Use chestnut or wild mushrooms for a deeper flavour.
Best served fresh, but the sauce can be prepared ahead and prawns added at the last minute.
To increase the fibre intake with this dish, serve it with a portion of roasted vegetables, such as steamed broccoli with lemon.
YourDani x x
Nutrition
Calories: 250kcalCarbohydrates: 11gProtein: 19gFat: 12gFiber: 2g
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