recipe was contributed by Shirley Cline.
was a great inspiration when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risotto over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
lbs. fresh mushrooms (on large side)
1 cup onion, minced
3 cloves garlic, minced
1 lb. crawfish tails
1/4 cup chopped green onion
1/8 cup chopped parsley
1/2 cup dry white wine
Parmesan cheese to taste
Whipping cream, enough to make a thick sauce
Season-All to taste
Italian bread crumbs, enough to hold ingredients together
and clean mushrooms, dry on paper towel. Remove the
stems and set aside.
the mushroom caps in a well-buttered baking dish.
Baste caps with butter and set aside.
remaining butter in skillet and saute onion, garlic
and chopped mushrooms stems for 10 minutes.
the crawfish, green onion, and parsley. Simmer for
wine, cheese, cream, and seasoning. Simmer for 3 minutes.
in the bread crumbs.
mushrooms with mixture.
at 350°F for 15 minutes or until golden brown.
I can't get the crawfish tails, I use lobster tails
(1 lb) and chop them in small pieces about the size
of crawfish tails. I would imagine chopped shrimp
would do just as well.
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