Crepe Purse With Mushroom Duxelle

• 8 long strips scallion greens
• 3 teaspoons corn, safflower or olive oil
• 1/2 cup onion, chopped
• 13 cup pine nuts
• 2 pounds domestic mushrooms, chopped in a food processor (about 3 cups)
• 1/4 cup chives, chopped
• 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 8 fresh shiitake mushrooms
• 1/4 cup water
• 1 tablespoon soy sauce
• 8 crepes (see recipe)

1. Bring a small pot of water to a boil.
2. Add the scallion greens and boil for about 10 seconds, until the greens are softened.
3. Drain, pat dry and set aside.
4. Heat two teaspoons of the oil in a nonstick skillet.
5. When hot, add the onion and nuts and cook until the onion is softened and the nuts are browned.
6. Add the mushroom duxelle and cook until the liquid evaporates, about three minutes.
7. Toss in the chives and season with the Tabasco, sugar and salt.
8. In a small skillet, heat the remaining one teaspoon of oil.
9. When hot, add the shiitake mushrooms and the water, cover the pan and cook about two minutes.
10. Remove the cover and continue to cook until all the water has evaporated and the mushrooms are browned.
11. Brush the tops of the shiitake mushrooms with the soy sauce and cut each into thirds.
12. To serve, arrange each crepe in a small cup and fill the center with a heaping tablespoon of the mushroom filling.
13. Lift up all sides of each crepe and tie together at the top with a piece of scallion green.
14. (The packets should resemble money sacks.)
15. Put one sack on each plate and garnish the plates with pieces of the shiitake mushrooms.
16. .

long strips scallion greens, corn, onion, nuts, mushrooms, chives, tabasco sauce, sugar, salt, shiitake mushrooms, water, soy sauce

Taken from cooking.nytimes.com/recipes/4419 (may not work)