Ten-minute prawn, cucumber and mushroom stew recipe

This sprightly stew is perfectly accompanied by a wholegrain such as buckwheat.

prawn cucumber and mushroom stew
Ellis Parrinder

SERVES 4

2 tbsp extra virgin olive oil
2 banana shallots, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
150g mushrooms, eg, shiitake or girolles, trimmed and sliced
1 cucumber, ends removed, quartered lengthways and thickly sliced
150ml white wine
1 small handful basil leaves
400g raw prawns

TO SERVE
4 tbsp coarsely chopped watercress
4 tbsp coarsely chopped macadamia nuts
4 tsp greek yogurt or soured cream
4 lemon or lime wedges

  1. Heat a large cast-iron casserole over a medium heat for several minutes, add the oil and fry the shallots for a minute or two until just starting to colour, stirring frequently.
  2. Stir in the garlic and mushrooms, season and fry for several minutes until lightly coloured, then add the cucumber and cook for a couple of minutes longer until turning translucent. Add the wine and simmer until well reduced.
  3. Purée a third of this mix with the basil, 100ml of water and a little seasoning in a blender until smooth. Return this to the pan, bring to a simmer, stir in the prawns, cover and cook for 3-4 minutes or until they turn pink. Meanwhile, combine the watercress and nuts.
  4. Serve the stew with a spoon of yogurt or soured cream stirred through each bowl, with the watercress and nuts scattered over. Accompany with lemon or lime wedges.