MUSHROOM CREPES
Very fast and easy to do if you make the crepes and chop and saute the mushrooms a day ahead. Make Recipe #364355 up to a day ahead and just fill the crepes and serve for a nice lunch or dinner with a salad! You can stuff the crepes as much as you want but eight crepes is a nice size.
Provided by Secret Agent
Categories Vegetable
Time 1h15m
Yield 8 crepes, 8 serving(s)
Number Of Ingredients 11
Steps:
- Make one recipe of Recipe #364355 (crepes).
- Chop the mushroom stems and slice the caps.
- Saute the caps in 2 tablespoons of unsalted butter. Don't crowd the pan or they will start to steam and lose the juices, so do in batches and set them on a plate.
- In the same pan saute the minced stems for a few minutes. Again, don't crowd the pan, add butter as you need it.
- In the same pan do the shallots for about 1 minute and then add the stems back into the pan and stir them together.
- Add the sautern and de-glaze the pan and then add the beef stock and boil until it is reduced by half. Lower the heat to medium low. Add the 1 1/4 cup cream and caps and stir well being careful not to break the caps.
- When the cream is heated through add 2 teaspoons of cornstarch to the remaining 2 tablespoons of sautern and add to the pan. Stir until thickened. Check the seasonings and add salt if needed.
- Spoon filling onto crepes and roll or fold them, placing them on a warm buttered platter or dinner plates. Spoon sauce over tops of crepes and sprinkle with parsley and serve right away.
Nutrition Facts : Calories 198.7, Fat 19.8, SaturatedFat 12.3, Cholesterol 66.2, Sodium 156.8, Carbohydrate 4, Fiber 0.6, Sugar 1, Protein 3
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Steve Saunders
[email protected]I followed the recipe exactly, but my crepes didn't turn out as thin as I wanted them to be. I'm not sure what I did wrong, but I'll try again soon.
Troybike Myers
[email protected]These mushroom crepes were a bit too rich for my taste, but my husband loved them. I think they would be great for a special occasion, but I wouldn't make them on a regular basis.
John Bostwick
[email protected]I'm not a big fan of mushrooms, but I actually enjoyed these crepes. The cheese and herbs helped to balance out the mushroom flavor, and the crepes were very light and fluffy.
Yvonne Faby
[email protected]I made these crepes for my brunch guests, and they were a huge success! Everyone loved the unique flavor combination, and the crepes were cooked perfectly.
Rafpheal Washington, Sr.
[email protected]These mushroom crepes are a delicious and elegant dish. They're perfect for a special occasion, or even just a weeknight dinner.
Mst. Sherena Akter
[email protected]I love crepes, and these mushroom crepes are no exception. They're a great way to dress up a simple meal, and they're always a hit with my guests.
Victor Guzman
[email protected]I'm always looking for new and interesting recipes, and these mushroom crepes definitely fit the bill. They were a bit more time-consuming to make than I expected, but they were well worth the effort. The crepes were light and fluffy, and the mushroo
Jamariana Hardwick
[email protected]These mushroom crepes were a great way to use up some leftover mushrooms I had in the fridge. They were quick and easy to make, and they tasted delicious. I will definitely be making them again.
Eren Jaeger
[email protected]I made these crepes for my family last night, and they were a huge hit! Everyone loved the combination of mushrooms and cheese, and the crepes themselves were cooked to perfection.
Top secret 69
[email protected]Wow! Just wow! I'm not usually a fan of crepes, but these mushroom crepes changed my mind completely. The flavors were incredibly well-balanced, and the texture was spot-on. I will definitely be making these again and again.
Bakht Nakib
[email protected]These mushroom crepes were a delightful culinary experience! The combination of savory mushrooms, creamy cheese, and delicate crepes was simply exquisite. I followed the recipe precisely, and the crepes turned out perfectly thin and tender, while the