Mushroom crepes 2

3 servings

Ingredients

Quantity Ingredient
1 Crepe recipe
½ cup Shiitake mushrooms; dried
2 tablespoons Olive o8il
1 cup Onion; finely chopped
3 Garlic cloves
2 Bay leaves
4 cups Mushrooms, fresh; finely
1 cup ;water or mild vegetable stock
1½ tablespoon Arrowroot OR chopped
1 teaspoon Tarragon
2 tablespoons Whole wheat pastry flour
⅓ cup Dry red wine
2 tablespoons Tamari, or to taste
Cayenne to taste
2 teaspoons Kudzu powder
2 tablespoons Dry red wine
1 tablespoon Tamari, or more to taste

Directions

FILLING

SAUCE

Prepare the crepes.

Filling: Place the shiitake mushrooms in a bowl. Cover them with water and let them soak for at least 1 hour.

Discard the stems and finely chop the mushrooms. Set aside.

Heat the oil in a skillet. Add the onion, garlic and bay leaves.

Saute over low heat until the onions are translucent. Add the shiitake mushrooms, the fresh mushrooms, and the tarragon. Cook until the mushrooms are done.

Stir in the flour and mix well. Pour in the wine while continuing to stir. Cook until the mixture thickens.

Add the tamari and cayenne to taste. Set the filling aside while you make the sauce.

Sauce: Dissolve the arrowroot or kudzu in the water.

Add the wine. Cook in small saucepan over high heat, stirring constantly, until the sauce thickens. This is not supposed to be very thick, so do not overcook it.

Add the tamari to taste and mix well.

To assemble: If the filling mixture has cooled down, heat it by returning the skillet to the stove and stirring the mixture over medium-high heat until it is hot.

Place about ¼ cup of filling in the center of each crepe and roll up the crepes.

Place the crepes on individual serving plates. Pour some of the sauce over each crepe and serve.

Note: If you made the crepes earlier and want to heat them up, place the unfilled crepes in a cake pan, cover them with aluminum foil, and bake them at 350 degrees until heated through.

From DEEANNE's recipe files

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