I’ve been making stuffed mushrooms since I was 14 years old. I was a dishwasher, but had a list of prep items I was responsible for and shrooms were on it. They were Italian style with sausage, spinach, Ricotta, Parmesan, Asiago, and Romano. We served them over garlic cream sauce and draped them with Basil Pomodoro.
A quick lesson in culinary lingo…
The term farcemeans stuffing in French and farcimeans stuffed.
We also see Roasted Red Pepper Coulis. Coulisis another French term that generally refers to a thick puree or sauce. I use this term with my Raspberry Coulis.
And, finally, aioli.While many think of it as an Italian condiment, it is actually French. The Food Lover’s Companion defines aiolias: “a strongly flavored garlic mayonnaise from the Provence region of Southern France. It’s a popular accompaniment for fish, meats and vegetables.” I love aioli so much, you’ll see it on most of my food. When made properly with olive oil, it is a heart healthy condiment and a tasty fat source. When purchased in the store, mayonnaise is typically filled with crap and promotes systemic inflammation. More on that here.
Chef August Papa, one of my professors in the UAA Culinary Program, taught me about farci.We used it in a dish called Chicken Melon, a dish that requires you to remove the skin of an entire chicken in one piece! More on that another time. I just wanted to give a shout out to Chef Papa. He was an amazing teacher, I learned a ton everytime I worked with him.
Here’s one more pic of the mushrooms.
Check out the recipe at the top of this post and let me know if you have any questions.
As always, this is only a guideline, be creative, think outside the “recipe box” and, above all, “Keep It Paleo!”
Paleo Crab and Artichoke Shrooms “Farci”
Ingredient List for Roasted/Sautéed Mushroom Caps:
- 24 large Crimini or white button mushrooms, stems removed and saved
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 2 links linguisa or Italian sausage (see roasting mushrooms and sausage below)
- Heat a large sauté pan over medium-high heat.
- Add olive oil and mushroom caps and season with salt and pepper.
- Mushrooms will absorb oil quickly, so cover the pan with a lid to trap the moisture as it is released by the mushrooms. You can subsidize this with some water if necessary, but you never want more than ¼” of water in the pan.
- Toss mushroom caps occasionally. They will break down, release moisture and turn dark brown. They are done when “al dente.” It is pretty tough to overcook them, but the whole process shouldn’t take more than 12 minutes.
- When you think they are done, remove the pan from the heat, turn all caps upside down to drain moisture and allow to cool for a few minutes before stuffing.
Ingredient List for Crab Artichoke Farci (stuffing):
- 1 pound crab meat, drained and shell fragments removed
- 1 14oz. can artichoke hearts, drained
- 10 sprigs Italian parsley, rinsed and woody stems removed
- Stems from mushroom caps
- ½ cup Massie Mayo
- 1 large egg
- 1 ½ teaspoons Tony Cachere’s Creole Seasoning
- 1 teaspoon dry thyme
- Place artichoke hearts, parsley and mushroom caps in a food processor and blitz until finely minced, almost to a paste.
- Combine minced mixture with crab meat in a large bowl with the mayo, Creole seasoning and Thyme and mix well.
- Season to taste with salt and pepper if necessary, then add the egg and mix to combine thoroughly.
Ingredient List for Roasted Red Pepper Coulis:
- 3 red bell peppers
- Juice of 1 lemon
- Kosher salt
- Freshly ground black pepper
- Broil or roast peppers over an open flame on your grill or stove top until blistered/charred on all sides.
- Immediately place them in a Zip loc bag or sealed container that will trap heat.
- Allow to rest in bag/container for 5-10 minutes.
- Use a paring knife to remove inner membrane, seeds, stem and all skin.
- Place red pepper “flesh” in a blender and blitz for 2-3 minutes until smooth and uniform.
- Season with lemon juice, salt and pepper to your liking.
Roasting the Mushrooms and Sausage:
- Preheat your oven to 400°F.
- Line a sheet pan with foil and place mushroom caps, stem-side-up, on the pan.
- Use a #30 portion control scoop to portion stuffing into mushrooms.
- Place sausage links on pan as well.
- Roast for 20 minutes in the preheated oven or until shrooms and sausage reach an internal temperature of 165°.
Putting It All Together:
- Allow sausage to cool for 3 minutes and then cut into slices on a bias.
- Place three sausage slices on a plate.
- Top each sausage slice with a stuffed mushroom.
- Drape the top of the mushroom with the red pepper coulis.
- Drizzle the top of each mushroom with garlic aioli.
- Finish each with a leaf of Italian Parsley and dig in.
- Bon Appetit!
Be sure to share with your friends and:
“Keep It Paleo!”