Oyster mushrooms and prawns on toast with fino sherry
Peel and finely chop the garlic and set aside. Place a large frying pan over a medium-to-high heat and, when hot, add the olive oil.
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Ingredients
- 2 garlic cloves
- 4 tbsp olive oil
- 250g oyster mushrooms
- 150ml fino sherry, such as Tio Pepe
- 220g cooked, peeled jumbo king prawns
- 12g fresh flat-leaf parsley
- 4 slices rustic bread, toasted, to serve
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