Jon’s Swan River Prawn and Mushroom Linguine

Sending out a massive congratulations to Jonathan Anderson for winning Grow It, Catch It,  Cook It’s first ever competition. The amazing fellas at Life Cykel will be sending him out one of their Home Grown Mushroom Boxes so he can get cracking growing his own Oyster mushrooms.

‘Welchy’ chose this recipe entry as the winner because it completely captures everything that I am writing about on the blog. Fresh home grown ingredients harvested just before use, fresh seafood caught personally and locally with little to no transport footprint and supporting a small local operation’s passion. I hadn’t heard of Magpie Ridge Organics before but their Toodyay farm and products sound amazing. There is even a fishing tip buried in there too :).

Jon writes:


  • 20 king prawns freshly caught from the Swan River
  • 3 large button mushrooms
  • 1 spring onion from the garden
  • 2 garlic cloves from the garden
  • 50-100 ml olive oil (highly recommend, our mates fresh made – Magpie Ridge brand)
  • 15 g butter
  • 500 g linguine pasta (even better if home made – ask Davina how)
  • 4 leaves basil from the garden


  1. Start boiling a large pot of water for the linguine.  While you wait chop up the garlic, spring onion and mushrooms.
  2. Remove the heads from the prawns but leave the shell on the tails (If you like to fish, keep the prawn heads for your berley mixture).
  3. Once the water has boiled add the linguine and than heat a frying pan on high for the prawn mixture.
  4. Once the frying pan is hot add the olive oil and let it heat up for 1-2 minutes.  Add the mushrooms, garlic and spring onion and reduce for about 3 minutes.
  5. Add the prawns and butter and cook for 3-4 minutes.
  6. Turn the heat off the frying pan and remove from hot area.
  7. Drain linguine and mix into the frying prawn sauce mixture.
  8. Add the chopped up fresh basil along with salt and pepper to your liking.  Freshly graded Parmesan is optional.


Although unorthodox, my wife and I really enjoy Black Chook Shiraz bubbles to make it a bit of a celebration!


Thanks from Life Cykel, ‘Welchy’ and I Jon,


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