Seafood & Portabella Saute

• 6 large portabella mushrooms, about 3 ounces each, wiped clean
• 8 ounces button mushrooms, thinly sliced
• 1 cup minced green onion
• 2 tablespoons minced garlic
• 12 cup real butter
• 14 cup extra virgin olive oil
• 14 cup dry white wine
• 1 lb large shrimp, peeled and deveined
• 1 lb lump crabmeat, picked over for shells
• 12 cup heavy whipping cream
• 3 tablespoons extra virgin olive oil
• creole seasoning or cajun seasoning

1. Heavily season peeled shrimp with creole or cajun seasoning and set aside.
2. Using a small spoon gently scrape gills from portabella mushrooms.
3. In large non stick skillet heat 3 tbsp olive oil and saute portabella mushrooms for about 15 minutes or until tender, turning once.
4. In separate large skillet heat butter and 1/4 cup olive oil.
5. Add button mushrooms, garlic and green onions and saute until soft, about 30 minutes.
6. Add white wine and shrimp and saute for about 3 minutes.
7. Add heavy cream and gently fold in lump crabment, being careful not to break up crabmeat too much and cook for about 3 minutes.
8. Place portabella mushrooms on serving plates and spoon seafood mixture on top.

portabella mushrooms, button mushrooms, green onion, garlic, butter, extra virgin olive oil, white wine, shrimp, lump crabmeat, heavy whipping cream, extra virgin olive oil, creole seasoning

Taken from www.food.com/recipe/seafood-portabella-saute-61535 (may not work)