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Stuffed Mushrooms Creole Style

Stuffed Mushrooms Creole Style Categories: Newsgroups|Mushrooms|Side dishes
Nb persons: 4

    1 lb.  lump crab meat, fresh or canned
    1 large carton  fresh Jumbo Mushrooms, or 2 large cans Jumbo Mushroom buttons
    1/2 cup  Onions, white, minced
    1/2 cup  Italian Seasoned Bread Crumbs
    2 Tbsp  pimentos, minced
    1/4 cup (1/2 stick)  real butter
    1/4 cup  white wine, preferably Rhine
      Salt and pepper to taste
      Water, if necessary to retain moistness
    1 tbs  olive oil

the Belile Estate Kitchens

What you do, Shah!
Wash them Mushrooms, carefully, removing any critters hiding there, remove them stems, gently. Place on a dish to drain. Chop them stems and Onions very fine put aside. Now get your skillet, light them fire and melt them butter slowly in them olive oil, Saute' all them seasonings until done about 5-10
minutes, then add them wine, cook only long enough to evaporate them alcohol,you'll know. While that is doing, add them chopped mushroom stems with them crap meat, and mix 'em up well. Add them breadcrumbs and maybe some little water to keep moist, mix em up well; also, season to taste with salt and pepper. Add a little red hot sauce ifn' you want some heat, shah, but be careful, a little of that stuff goes a long way towards hot, fast.
Now blow out them fire from them stuffin's an stuff each button until it is full, and place them mushrooms on a oven proof plate, brown under broiler.

Note* Do we need to tell you folks that they will burn quickly ifn' don't watch them and please don't over cook.
As they finish you may want to add a small piece of your favorite cheese on top to melt on the mushroom after you take it out them oven, whatever.


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