Stuffed Mushrooms Dominique Youx
PREP TIME: 45 Minutes

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.


  • 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

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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