Wild Mushroom Crepes with Red Wine Reduction Recipe

• 2 tablespoons vegetable oil
• 1 shallot or small red onion, finely diced
• 1/4 pound chanterelle mushrooms, cleaned and cut into 1/4-inch pieces
• 1/4 pound lobster mushrooms, cleaned and cut into 1/4-inch pieces
• 1/4 pound porcini mushrooms, cleaned and cut into 1/4-inch pieces
• 2 teaspoons soy sauce
• 1/4 teaspoon granulated sugar
• Kosher salt and ground black pepper, to taste
• 1 shallot, finely chopped
• 1 cup Pinot Noir
• 10 tablespoons butter, diced and kept cold
• Kosher salt and ground black pepper, to taste
• 1 cup rice flour
• 1/2 cup all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar
• 1/2 teaspoon curry powder, Vietnamese or Indian Madras-style
• 4 tablespoons vegetable oil
• 4 green onions, thinly sliced (white and green parts)
• 1/2 cup coconut milk
• 1 1/2 cups water
• 1/4 pound radish sprouts

1. In a large saute pan over medium heat, add the oil.
2. Add the shallot and season with salt and pepper.
3. Saute until tender but not colored, about 4 to 5 minutes.
4. Add all of the mushrooms and saute until golden brown and tender, about 10 to 12 minutes.
5. Add the soy sauce and sugar and continue cooking until the soy sauce is almost completely reduced.
6. Taste and adjust seasoning.
7. In a medium saucepan over medium-high heat, combine the shallot and the wine.
8. Cook until the liquid is reduced to a syrup.
9. Reduce the heat to low.
10. Add the butter, a few pieces at a time, whisking to incorporate each addition before adding more.
11. Work the pan on and off the heat to regulate the temperature so that it does not become too hot.
12. Keep warm.
13. In a large bowl, whisk together the rice flour, all-purpose flour, kosher salt, granulated sugar, curry powder, green onions, coconut milk and water.
14. For each crepe, heat 1 tablespoon of oil in an 8-inch, non-stick pan over medium heat.
15. Add 1/4 of the cooked mushroom filling.
16. Without removing the mushrooms, pour in 1/4 of the batter, between 1/2 and 3/4 cup of the crepe batter.
17. Quickly tilt the pan in all directions to allow the batter to completely cover the bottom of the pan.
18. Cover and cook for 3 to 5 minutes.
19. Uncover and check for doneness.
20. The crepe should pull away from the sides of the pan, be well-browned and lacy on the bottom, and look a bit dry on the top.
21. Place 1/4 of the radish sprouts on top and fold the crepe over and keep warm.
22. Place crepes on warm plates and serve with Pinot Noir reduction.

vegetable oil, shallot, chanterelle mushrooms, mushrooms, porcini mushrooms, soy sauce, granulated sugar, kosher salt, shallot, butter, kosher salt, rice flour, allpurpose, kosher salt, sugar, curry powder, vegetable oil, green onions, coconut milk, water, sprouts

Taken from www.chowhound.com/recipes/wild-mushroom-crepes-with-red-wine-reduction-10224 (may not work)