COMMENT:
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.
INGREDIENTS:
- 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
METHOD:
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. |
