COMMENT:
Dominique Youx, a notorious general for Jean Lafitte—some say
his half brother—went on to become one of New Orleans' leading
politicians. He was quite a cook, and this recipe is dedicated to
his memory.
INGREDIENTS:
- 24 jumbo fresh mushrooms
- ¼ pound melted butter
- 1½ cups chopped mushroom stems
- ½ cup finely diced green onions
- ¼ cup finely chopped parsley
- 1 tbsp finely diced garlic
- ¼ cup diced tasso
- ¼ cup diced red bell pepper
- ¾ cup white crabmeat
- 1 ounce sherry
- 1 tsp lemon juice
- Salt and black pepper
- Louisiana Gold Pepper Sauce
- ½ cup seasoned Italian bread crumbs
- ¼ pound melted butter
- 4 ounces sherry
- 2 ounces dry white wine
METHOD:
Preheat oven to 450ºF. Wash mushrooms well and remove stems.
In a sauté pan, melt butter over medium-high heat. Add mushroom
stems, green onions, parsley, garlic, tasso and red bell pepper.
Sauté until vegetables are wilted, approximately 3-5 minutes.
Add white crabmeat, sherry and lemon juice. Continue cooking an
additional 2-3 minutes. Season mixture to taste using salt, pepper
and Louisiana Gold. Add bread crumbs, a little at a time, until
stuffing is of proper texture but not too dry. Using a teaspoon,
fill each mushroom cap with generous serving of stuffing. Place
4 mushrooms in each of 6 au gratin dishes and top with melted butter,
sherry and white wine. Bake for 10-15 minutes or until mushrooms
are golden brown.
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