Txalupa (Mushrooms with King Prawns)

4 pinchos

Ingredient Amount
Portobello, cremini or oyster mushrooms, chopped 1 1/2 cups
Onion, chopped 3 Tbs.
Cream 3/4 cup
Cava wine 1/3 cup
King prawns, chopped 1/3 cup
Puff pastry boats 4 each
Emmenthaler cheese, grated 2 Tbs


  1. Saute the onion in butter in a small frying pan until soft. Add the mushrooms and the cava. Cook until soft, about 10 minutes.
  2. Add cream and reduce until thick, about 5 minutes.
  3. Add the prawns and cook the mixture 2 minutes more.
  4. Divide the mixture between the 4 puff pastry boats. Top with grated cheese. Place under a broiler until browned on top, about 2 minutes.

Additional tips

Recipe credit: Chef Patxi Bergara, of Bergara Bar in San Sebastian, Spain

© 2018 The Culinary Institute of America