Mushrooms and Mudbugs

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wwltv.com

Posted on June 20, 2011 at 6:38 PM

½ stick salted butter, softened

1/4 cup extra virgin olive oil

3/4 cup chopped veggie mix

1 lb. fresh mushrooms, sliced

1 med. tomato, seeded and diced

3 tbsp. fresh parsley, minced

1/4 cup green onions, thinly sliced

1 tbsp. garlic, minced

2 lbs. Louisiana crawfish tails*

2/3 cup Swanson's Chicken Broth (as needed)

1 lb. tub Sour cream

1-1/2 tsp. Frank Davis Seasoning

12 puff pastry shells, baked light and crispy

12 half-slices Lorraine Swiss Cheese

 

 

In a heavy 12-inch skillet or fry-pan, melt down the butter and briskly combine it with the extra virgin olive oil. Then, over medium high heat, rapidly whisk in the chopped veggies and sauté them until they wilt and completely soften.

At this point, with a slotted spoon, remove all of the veggies from the pan and set them aside momentarily. Now, with the heat turned back up to high, begin adding the mushrooms to the empty pan a little at a time and start stir-frying them in the residual oil until they become brown and toasty and nutty flavored. As the individual slices brown, continue adding more slices to the pan until all the mushrooms are done. Note: Be sure they are "sautéing" and not "sweating out their natural juices." Place too many slices in the pan initially and the 'shrooms won't sauté.

When the mushrooms are ready, return the chopped vegetables to the pan, along with the seeded tomato, the fresh parsley, the green onions, the garlic, and all of the crawfish tails. Then reduce the fire to medium and completely combine all the ingredients thoroughly. By the way, it' okay to splash on a little of the chicken broth right about now to loosen up the stuffin' mix to a workable consistency.

Then when the mixture in the pan takes on the appearance and texture of a creamy stuffing, transfer it from the pan to a large mixing bowl. At this point, immediately stir it in the sour cream and sprinkle on the seafood seasoning to taste.

When you're ready to fill the shells, place then side by side on a baking pan that has been lined with a sheet of parchment paper. Then one at a time, spoon the crawfish and mushroom stuffing into the shells. When they have all been filled (actually they should be overfilled), gently lay a half-slice of Lorraine Swiss over the tops of each overstuffed pastry shell.

All that's left to do now is to slide the baking pan into a preheated 450-degree oven just long enough to fully melt the cheese caps (I'm thinking about 8-10 minutes should do it). Then when you're ready to eat, serve your guests a couple of pastries each, directly atop a chilled plate of cold salad, including lettuce, tomatoes, celery, cucumbers, bell pepper, hard-boiled eggs, shredded Parmesan, pesto salad dressing, and a healthy splash of Frank Davis Hot Sauce.

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Chef's Notes:

Ideally these pastry shells are at their absolute best when served piping hot right out of the oven. But if they need to be served the next day, they can be reheated in a convection oven pre-set to 250 degrees. Heat only, though, until they are warm throughout.

Finally, even if you're an absolute teetotaler, it's hard to serve this menu without a stout glass of chilled white wine alongside. But hey, maybe that's just me.

 

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