Sunday, November 09, 2008

Wild Mushroom Stuffed Crepes

Wild Mushroom-Stuffed CrepesNormally when Andrew leaves town I hunker down and refuse to cook but one of these last times I was really craving mushrooms and I found a recipe in my new Cooking Light anthology that I could not resist.

Forty-five minutes and a little tweaking and I had a dinner that pleased me oh so well. It was almost as good as having Andrew around (and he's definitely less fattening).

for crepes:
1 ½ cup milk
2 tablespoon canola oil
3 eggs
1 ½ cups flour
1/8 teaspoon salt

for filling:
1 teaspoon olive oil
8 ounces crimini mushrooms, sliced
4 ounces oyster mushrooms, sliced
8 ounces shiitake mushrooms, sliced
1 1/2 teaspoons dried oregano
1 tablespoon minced garlic
1 cup chicken broth
1 4-ounce can tomato paste
1 tablespoon flour
1/2 cup (generous) part-skim ricotta
1 tablespoon grated Parmesan
1/2 teaspoon salt
dash of freshly ground pepper

for Parmesan sauce:
3 tablespoons flour
1 1/4 cup low fat milk
1/4 teaspoon salt
1/8 teaspoon nutmeg
2 tablespoons grated Parmesan

1 14-ounce can petite diced tomatoes or pureed tomatoes
fresh Parmesan for topping
freshly chopped parsley for topping

To make crepes, mix all the ingredients and whisk well until smooth. Using a little non-stick spray in the pan, pour several tablespoons of batter into the pan and tilt to cover the bottom. Cook over a medium-high heat for a minute or two before loosening edges with a spatula and flipping to brown the other side.

Once browned on both sides set aside to cool and repeat for the rest of the batter.

For the filling, saute the mushrooms and garlic in the olive oil over a medium-high heat. Cook until the mushrooms have shrunk and turned dark brown. Add oregano and cook 1 minute more, then add broth and tomato paste and whisk to combine. Add the flour, whisking well to prevent lumps, then simmer until sauce is thickened. Remove from heat, stir in ricotta, Parmesan, salt and pepper.

For sauce, gradually add the milk to the flour in a small saucepan, whisking until well blended. Stir in salt and nutmeg then bring to a medium heat and cook until thick, stirring constantly. Remove from the heat and stir in the Parmesan until melted.

To prepare: spoon 1/3 cup mushroom mixture into the center of a crepe, roll up and lay with the seam side down in a lightly greased baking dish. Repeat with the rest of the crepes then spoon the Parmesan sauce over the top and with the tomatoes. Sprinkle with Parmesan then bake for 15 minutes at 425 degrees. Garnish with parsley.

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Chrissy Johnson said...

Holy mushroom that looks good.

Kimberly said...

oh my goodness gracious.


Ok, I totally fail at making crepes, but am thinking this would be fabulous with pasta, maybe stuffed.

Off to the store after church I think.

Marcia said...

The word MUSHROOM is what stood out to me when I saw this post. I could not get past the chuckle boiling up from the depths of my bowel...sorry 'bout the graphic I recall the worst job I ever held. It lasted all of two hours. It was in a mushroom factory. My son and I had gone to a temp agency in response to signage that had piqued our curiosity. We were told to meet back at the agency at 4 pm that afternoon and we did.

Eventually, we arrived at the factory and my son was assigned to the cushy job of stacking pallets while I was put on the more intellectually demanding assembly line. Well, everything started out okay as the line was moving extremely slow. Apparently, it was malfunctioning. Mushrooms came through a few at a time.

This is a "piece of cake", I thought to myself as the little critters trickled out the pipe onto the moving conveyor belt. I was even so bold as to join in the chorus of "Speed it up a little. We don't want to be here all night." I was really feeling good about me as I filled my plastic bag lined box with my favorite pizza, steak and baked potato topping.

A maintenance man came along after about 30 minutes and ratcheted out a few kinks in the assembly line and things began to move a little faster. I felt my adrenalin pump as I picked up the pace to meet the increased trickle of mushrooms coming down the pipe. "This is good", I thought. The night will go by in no time.

But then, I realized the trickle was now reaching the status of a flow. The mushrooms were flowing out of the pipe onto the conveyor belt and it was suddenly difficult to keep up with the pace. I was supposed to make sure the frozen mushrooms went into the box. By now, the box is filling up before I can prepare my next box.

The mushroom flow has now turned into a deluge as mushrooms start to pile up on the assembly and fall onto the fall. I am starting to get a little crazy as I begin scooping mushrooms up from around my feet and place them into boxes. I am slipping on the mushrooms under my feet as they begin to thaw. The stench is horrible and I am so cold I just want to go home to my nice warm bed.

I can't believe the mess around me as mushrooms continue to pour out of the pipe and I struggle to keep up slipping and sliding the whole time. "I won't survive this...My life as I know it is over...I am going down in a mushroom factory...Oh my goodness! Not like this. I imagined going with a lot more dignity and grace; not knee deep in mushrooms."

Finally the buzzer for break-time sounded and I slide my way to the break room and located my son whose only complaint was, "I'm bored." Needless to say, I was almost in tears as I gathered my things, including my son, and marched out of the factory with my tail between my legs in defeat - beat down by a bunch of frozen mushrooms!

Anonymous said...

That looks so good it makes me want to cook. A miracle for me!

cndymkr / jean said...

I'm with your husband, mushrooms are not good at all.

Bertie said...

Oh, YUM!! Looks like an amazing recipe- I'll def. have to give it a try sometime:) Thanks for sharing!

Tiff said...

OOOOH now that's right up my alley. I'm going to have to book mark this recipe! Thanks so much Michelle!

Cynthia said...

That is something I'll have to try when my husband is away, too!

~TAMY 3 Sides of Crazy~ said...

Oh YUM, I have to make these. Hubby isn't fond of mushrooms, but I'll make for me on a night he'll be at a meeting! Thanks for this recipe!!

Becky Lewis said...

I am definitely going to try this out, thanks for taking the time to post it.

Michelle said...

Hi MIchelle ,this sounds so tasty for a brunch ;) Thank you.

Anonymous said...

It looks delicious! Brava!

Octamom said...

We're crepe crazy around here, so I have a feeling this will make it into the dinner line-up for this week!


ShabbyInTheCity said...

I thought I was the only one who craved mushrooms! I haven't had a crepe in years...there used to be a chain restaurant called The Magic Pan...
Well, I'm gonna try these soon.