Crayfish Tail in Mushroom Sauce

Name: Crayfish Tail in Mushroom Sauce
Cuisine: South African
Ingredients: 6 large Crayfish tails (about 1,4 kg); 1 white Onion; 15 ml Plant Butter; 250 g Portabellni Mushrooms, sliced; 5 ml Salt; 2,5 ml freshly ground Black Pepper; 15 ml crushed Garlic; 1,25 ml dried Thyme; 125 ml White Wine; 125 ml Vegetable Stock; 250 ml Orley Whip; 15 ml Cornstarch

Sean Strydom @Sean_Strydom

Port Elizabeth

Crayfish Tail in Mushroom Sauce

Sean Strydom @Sean_Strydom

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Ingredients

6large Crayfish tails (about 1,4 kg)
1white Onion
15 mlPlant Butter
250 gPortabellni Mushrooms, sliced
5 mlSalt
2,5 mlfreshly ground Black Pepper
15 mlcrushed Garlic
1,25 mldried Thyme
125 mlWhite Wine
125 mlVegetable Stock
250 mlOrley Whip
15 mlCornstarch

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Steps

1

Boil a large pot of water, when a rolling boil is reached, boil Crayfish tails for 3 - 4 minutes. Remove from water and set aside.
2

Once cooled enough to handle, cut the upper shell of the Crayfish tails and loosen the meat from the shell, top one below.
3

In a medium Dutch Oven, sauté Onion in Plant Butter until softened. Add Mushrooms, Salt and Pepper and cook till Mushrooms have released juices.
4

Add Garlic and Thyme and cook for a minute. Add Wine and deglaze the pan, simmer till Wine has reduced by half. Use stick blender to finely chop Mushrooms.
5

Add Stock and Orley Whip, simmer for 5 minutes. Then mix Cornstarch with same volume water and add to the sauce to thicken.
6

Add Crayfish tails to the sauce, cover the tails in sauce and simmer for a minute before serving.