Cajun French: trompette – trumpet
What would “swamp pop” music be without trumpets? The horns add a quality that make “swamp pop” a distinctive music. On Saturday night in south Louisiana “swamp pop” music can be found in dance halls and juke joints in most cities and towns.
The oyster mushrooms we purchased at the Red Stick Farmers Market reminded us of trumpets and “swamp pop” music. Wanting to make the mushrooms as distinctive as “swamp pop” we decided to stuff the trumpets. They were served with grilled salmon and grilled asparagus. John said the salmon and asparagus were the accompaniment that the main player was the mushrooms.
Mais C’est Bon!
Enjoy!!
Ingredients:
- 13 oyster mushroom trumpets
- 1 Tbl olive mix with oil
- ¼ cup onion, finely chopped
- ¼ cup sweet red pepper, finely chopped
- 1/8 cup carrots, finely chopped
- ¼ cup mushrooms, finely chopped
- ½ cup spinach, chopped in thin ribbons
- 4 Tbl seasoned bread crumbs
- 3 Tbl mayonnaise
- ½ tsp Cajun seasoning
- Parmesan cheese
Heat oven to 350
Heat olive mix with oil to medium in a cast iron skillet
If there is not enough oil in the mix, add olive oil to skillet
Sauté finely chopped onion, pepper, carrots, and mushrooms until tender
Add spinach and sauté until wilted
Add ½ tsp Cajun seasoning or to taste
Add bread crumbs and combine
Add mayonnaise and combine to form a ball
Grease bottom of a large baking dish
The oyster mushrooms were in a cluster so we cut each trumpet off
The number of mushrooms used will depend on the size of the trumpet
Place enough stuffing on trumpet to fill; again it will depend on size of trumpet
Place stuffed trumpets on baking dish
Bake trumpets for 12 minutes
Turn oven to broil and cook for an additional 5 minutes
Remove from oven
Garnish with parmesan cheese
