Giant Mushrooms Stuffed with Crawfish & Tasso Cardinal

Normally when you hear of stuffed mushrooms, you immediately have visions of a breaded seafood or vegetable stuffing heavily layered into a mushroom cap. This is an unappetizing thought! This stuffed mushroom is somewhat "smothered" in a rich sauce flavored with crawfish and the smoky, spiced meat of the Cajuns...tasso! This sauce may also be served over chicken, fish or pasta.


  • 24 large mushroom caps, stems removed
  • 1 pound crawfish tails, cooked
  • 1/2 cup tasso ham, diced
  • 1/4 cup butter, melted
  • 1/2 cup onions, minced
  • 1/4 cup celery, minced
  • 1/4 cup red bell pepper, minced
  • 1/4 cup garlic, minced
  • 1/4 cup tomatoes, diced
  • 5 tbsps flour
  • 1 ounce sherry
  • 1/4 cup tomato sauce
  • 2 cups crawfish stock
  • 2 cups heavy whipping cream
  • 1/4 cup green onions, sliced
  • salt and black pepper to taste
  • Creole seasoning to taste
  • hot sauce to taste

Pre-heat oven to 375 degrees F. Brush any dirt or grit from the mushroom caps and place 4 in the center of 6 au gratin-style baking dishes. In a heavy bottom sauté pan, heat butter over medium-high heat. Add tasso, onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add 1/2 of the crawfish tails and tomatoes. Blend well into the vegetable mixture and sauté 2-3 additional minutes. Sprinkle in flour and, using a wire whisk, stir to create a white roux. Add sherry and tomato sauce. Add fish stock and cream and continue stirring until cream-type sauce is achieved. Add green onions and simmer sauce for 5-10 minutes, adding additional liquid as needed to retain consistency. Add remaining crawfish and season to taste using salt, pepper, Creole seasoning and hot sauce. Cook 3 additional minutes then distribute evenly over the mushrooms. Bake until sauce is bubbly and mushrooms are al dente, approximately 15-20 minutes.

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