Herb Crepes With Wild Mushrooms Recipes

Steps:

• For the mushroom crepes: Preheat the oven to 400 degrees F.
• Add the milk, flour, mushroom powder, eggs and salt to a blender. Blend to a thin batter consistency.
• Spray a nonstick skillet or crepe pan with vegetable spray and place over medium heat. Ladle 1/4 to 1/2 cup batter into the pan. Swirl around so the batter evenly coats the bottom and slightly up the sides. Cook until the crepe is dry on the surface, 1 to 2 minutes, then use a wooden skewer to loosen the edges. Gently move the skewer under the crepe to flip it. Cook on second side for about 30 seconds. Remove to a sheet pan. Repeat with the rest of the batter.
• For the mushroom filling: Add the butter to a large skillet over medium-high heat. Cook until the butter melts and the foam has subsided, then add the mushrooms and shallots and saute until soft, 2 to 3 minutes. Add the garlic and thyme and saute another 1 to 2 minutes. Season with a big pinch of salt and a few grinds of pepper. Stir and saute until the liquid evaporates and mushrooms are lightly caramelized, 6 to 7 minutes. Place the skillet in the oven to roast the mushrooms, 8 to 10 minutes.
• Remove the skillet from the oven and deglaze with the sherry vinegar. Remove to a bowl, let cool slightly and then fold in the creme fraiche and parsley. Season to taste with salt and pepper. Set aside.
• Reduce the oven temperature to 225 degrees F.
• For the mushroom hay: Separate the enoki mushrooms and place on a lined baking sheet in an even layer. Place in the oven to dry out, around 1 hour.
• Heat the oil to 375 degrees F in a large Dutch oven or high-sided pot. Using a slotted spoon, quickly fry the enoki mushrooms for just a few seconds. Remove and drain on paper towels. Season with salt.
• For the mustard sauce: Mix together the mustard and soy sauce in a small bowl. Place a dollop in the center of a serving dish.
• Place a crepe on a flat surface. Spread about 3 tablespoons filling down the middle. Fold the sides around the filling (like folding a letter). Flip over and place on top of the mustard sauce, seam-side down. Garnish with the mushroom hay, chervil and more dots of mustard sauce on the plate. Serve. Repeat to make more filled crepes.

Steps:

• For the crepes: Combine the eggs, milk, butter, salt and 1/2 cup water in the blender and blend for 7 to 10 seconds. Add the flour and blend until just combined, about 5 seconds, then stir in the herbs. Rest the batter in the refrigerator for 1 hour.
• For the mushroom filling: Meanwhile, finely chop half of the shiitake and cremini mushrooms and set aside.
• Heat a 12-inch saute pan over medium-low heat and add 2 tablespoons butter. When it has melted, add the onion and cook until translucent, about 5 minutes. Add all the mushrooms
• (sliced and chopped), salt and pepper to the pan and cook, stirring occasionally, until the mushrooms are soft and the entire mixture has reduced to about one third of its original volume, 4 to 5 minutes.
• Add the milk and cook until the mixture becomes a loose paste, about 2 minutes. Add the tarragon, chives and provolone and cook for another minute.
• Heat the oven to 200 degrees F or its lowest setting. And set a cooling rack inside a half-sheet
• pan.
• Place an 8-inch nonstick pan over medium-low heat and coat with cooking spray or 1 tablespoon butter. Pour 1 ounce of the batter into the center of the pan and swirl the pan to spread it around evenly. Cook for 30 seconds, or until the edges of the crepe begins to turn up. Flip (you can use a small offset spatula) and cook for another 10 seconds.
• Place the crepes in the oven on the cooling rack setup and cover with parchment until all the
• crepes are ready.
• Remove the crepes from the oven and turn broiler on high.
• Spread a thin layer of the mushroom mixture on a crepe. Top with Parmesan and another crepe. Transfer to a broiler-proof plate. Repeat with 1 more layer, finishing with Parmesan. Build another crepe on another broiler-proof plate. Put the plates into the oven (if they can fit) and broil until the cheese is just browned, about 1 minute.