Wild Mushroom Crepes
- Eight 6- to 7-inch savory crepes or buckwheat galettes or blue cornmeal crepes
- 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, all mushrooms chopped
- 1 egg
- 3/4 cup (6 ounces) ricotta cheese or fresh white goat cheese or light cream cheese at room temperature
- 1/2 cup (2 ounces) shredded Gruyere 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
- Prepare the crepes.
- Preheat the oven to 350F.
- In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil and saute 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, Gruyere cheese, garlic, tarragon, salt and pepper to taste, and sauteed vegetables.
- Spoon 1/2 cup of filling in a ribbon down the center of each crepe, 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.
eight, extra virgin olive oil, shallots, mushrooms, egg, ricotta cheese, gruyere, garlic, fresh tarragon, salt, parmesan cheese
Taken from www.cookstr.com/recipes/wild-mushroom-crecircpes (may not work)