1. If using fresh mushrooms, remove the stalks, and wipe them clean. Avoid washing them if possible. If using dried mushroom, soak them for 30 minutes, rinse and then simmer for 15 minutes in stock, wine or water. Drain and dry.
2. Sprinkle half the cornflour lightly over the inside of each mushroom cap.
3. Put the shelled prawns, most of the egg white, the remaining cornflour, the salt and the pepper in a food processor and process until you have a smooth paste. Spoon the filling into each mushroom cap, and smooth it over with a finger or thumb dipped into the egg white.
4. Place in a steamer basket, and steam for 8 minutes. Remove and garnish before serving.
Cook's notes: This mixture can also be used to stuff parboiled courgettes or small hollowed-out potatoes, which have been cooked until just tender.
A mixture of fresh shiitake, oyster and ordinary cap mushrooms would be delicious if you can't get dried flower mushrooms, which is how the best quality dried shiitake are described.
Only raw prawns should be used. These are usually sold frozen.
Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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