Aunt Nesey’s Stuffed Shrimp Mushrooms
- 4 Persons
Sprinkle of Tony's Cachere's Seasoning
optional if you can' get it
of old Bay seasoning
of minced garlic
of a link Diced Tasso or Andouille sausage
of chopped shrimp and / or crawfish
Medium or large size mushrooms
/ 240 ml white wine
of grated Parmesan cheese
a CAP or less of liquid crab boil
1 - 1 1/2
or 240 - 350 ml heavy whipping cream
Melt the butter in a sauce pan then add chopped green onions, remove the stems of the mushrooms and chop up and sauté in the butter add garlic. Add seasonings and simmer for about four minutes
Sprinkle with flour to make a light roux.
Add the tasso or andouille sausage. Cook for two minutes, then add the shrimp and crawfish.
Add half of the wine, and whipping cream. Simmer on low to medium heat until the sauce thickens, then add Parmesan cheese.
Stuff the mushrooms and place in a baking pan, and pour rest of white wine in the bottom of dish with the mushrooms.
Top with about 1/2 cup shredded Mexican 3 cheese blend (Monterrey jack, Colby and cheddar)
Bake at 350 for 30 to 35 minutes uncovered.
Serve with a nice salad and some of your favourite bread.
Recipes copyright of Lovefoodies.com 2020