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
  • 1/4 pound melted butter
  • 1 1/2 cups chopped mushroom stems
  • 1/2 cup finely diced green onions
  • 1/4 cup finely chopped parsley
  • 1 tbsp finely diced garlic
  • 1/4 cup diced tasso
  • 1/4 cup diced red bell pepper
  • 3/4 cup white crabmeat
  • 1 ounce sherry
  • 1 tsp lemon juice
  • salt and black pepper
  • Louisiana Gold Pepper Sauce
  • 1/2 cup seasoned Italian bread crumbs
  • 4 ounces sherry
  • 2 ounces dry white wine

Preheat oven to 450 degrees F. Wash mushrooms well and remove stems. In a sauté pan melt butter over medium-high heat. Add mushroom stems, green onions, parsley, garlic and red bell pepper. Sauté until vegetables are wilted, approximately 3-5 minutes. Add white crabmeat, sherry and lemon juice. Continue cooking an additional two to three 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 six mushrooms in each of six au gratin dishes and top with melted butter, sherry and white wine. Bake for ten to fifteen minutes or until mushrooms are golden brown.

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