Mushroom-Chard Crepes

• 2 Tbs. olive oil
• 8 oz. mushrooms
• 2 tomatoes, chopped
• 1 bunch chard, rinsed and thinly sliced crosswise
• 3/4 cup white wine
• 8 oz. shredded soy cheese
• 1 Tbs. dried onion flakes
• 6 9-inch crepe shells
• 3 Tbs. chopped parsley for garnish
• 2 Tbs. butter or soy margarine
• 2 Tbs. flour
• 1/2 cup white wine
• 1/2 cup sliced mushrooms
• 1/2 cup soymilk or whole milk, or more as needed
• 1 cup soy cheese

1. To make Crepes: Heat oil in a large skillet over medium heat.
2. Sautee mushrooms, 1 chopped tomato, and chard for about 1 minute, or until chard wilts slightly.
3. Add wine, soy cheese and onion flakes, and continue cooking until cheese melts throughout, for about 5 minutes.
4. Remove from heat, and set aside.
5. Place one Crepe shell on flat work surface, and spoon filling onto lower third of shell.
6. Roll shell up to enclose filling, and carefully place crepe on individual serving plate.
7. Repeat procedure until all shells and filling are used up.
8. To make Sauce: Heat butter or margarine and flour in saucepan over medium heat, stirring constantly for 2 to 3 minutes.
9. Stir in wine, mushrooms, soymilk and soy cheese, and cook, stirring often, until mixture thickens, for about 5 minutes.
10. To serve, spoon sauce evenly over crepes, and garnish with chopped parsley.

olive oil, mushrooms, tomatoes, chard, white wine, soy cheese, onion, crepe shells, parsley, butter, flour, white wine, mushrooms, soymilk, soy cheese

Taken from www.vegetariantimes.com/recipe/mushroom-chard-cr-ecirc-pes/ (may not work)