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WILD
MUSHROOM CRÊPES
Select
a mixture of domestic and wild mushrooms
for these woodsy crêpes. They make
a delicious partner to venison steaks, leg
of lamb, grilled salmon or albacore, or
duck breast, or they can be served on their
own for a vegetarian feast.
Eight
6- or 7-inch buckwheat galettes or blue
cornmeal or savory crêpes
3 tablespoons extra-virgin olive oil, or
2 tablespoons porcini oil and 1 tablespoon
olive oil
3 shallots or green onions (include half
the green onion tops), chopped
1 pound mixed mushrooms: cultivated whites,
shiitakes, oysters, portobellos, and morels,
or 14 ounces cultivated white mushrooms
and 1 ounce assorted dried mushrooms, soaked
in warm water to cover for 15 minutes
1 egg
3/4 cup ricotta cheese or fresh white goat
cheese or light cream cheese at room temperature
1/2 cup shredded Gruyère or Jarlsberg
cheese
2 garlic cloves, minced
2 teaspoons minced fresh tarragon, or 1/2
teaspoon dried tarragon
Salt and freshly ground pepper
2 tablespoons grated Parmesan cheese
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Prepare
the crêpes. Preheat the oven to 350 degrees
F. In a large skillet over medium-high heat, heat
2 tablespoons of the olive oil and sauté
the shallots or onions for 1 to 2 minutes. Add
the mushrooms and quickly heat through, about
1 minute. Transfer mushrooms to a bowl and let
cool.
In
a medium bowl, whisk the egg and mix in the ricotta,
goat, or cream cheese, Gruyère cheese,
garlic, tarragon, salt and pepper to taste, and
sautéed vegetables. Spoon 1/2 cup of filling
in a ribbon down the center of each crêpe,
and roll up to enclose. Arrange in a greased 9-by-13-inch
baking dish, brush with the remaining 1 tablespoon
oil, and sprinkle with the Parmesan cheese. Bake
in the oven for 10 to 15 minutes, or until heated
through. Serve at once.
Makes
8 crêpes; serves 4.
[Crêpes,
Sweet & Savory Recipes for the Home Cook,
Lou Seibert Pappas]
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