Mushroom Crepes Chasseur

Name: Mushroom Crepes Chasseur
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 1 teaspoons freshly ground black pepper; 454 grams packages button mushrooms, coarsely chopped; 237 milliliters chickpea (garbanzo bean) flour; 2 teaspoons cornstarch; 14 grams 1/2 cup dried porcini mushrooms (about; 177 milliliters dry red wine; 237 milliliters all-purpose flour; 59 milliliters finely chopped fresh flat-leaf parsley; 6 garlic cloves, minced; 0 teaspoons ground nutmeg; 2 Tbsps honey; 2 Tbsps olive oil; 473 milliliters chopped onion; 0 teaspoons salt; 1 teaspoons salt; 227 grams shiitake mushroom caps, coarsely chopped; 946 milliliters vegetable broth; 118 milliliters water; 473 milliliters warm water; 2 Tbsps water

Mushroom Crepes Chasseur might be just the Mediterranean recipe you are searching for. This recipe makes 6 servings with 356 calories, 11g of protein, and 11g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have flat-leaf parsley, porcini mushrooms, ground nutmeg, and a few other ingredients on hand, you can make it. Only a few people really liked this morn meal. It is a good option if you're following a dairy free and vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Lightly spoon flours into dry measuring cups; level with a knife.

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Measuring Cup

Knife

Combine flours and 1/2 teaspoon salt in a medium bowl.

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Salt

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Bowl

Add 2 cups water and 2 tablespoons oil, stirring with a whisk until smooth.

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Water

Cooking Oil

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Whisk

Let stand 20 minutes.

Heat an 8-inch crepe pan or nonstick skillet coated with cooking spray over medium-high heat.

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Cooking Spray

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Frying Pan

Remove pan from heat.

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Frying Pan

Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 40 seconds. Carefully lift edge of crepe with spatula to test for doneness. Turn crepe when it can be shaken loose from the pan and underside is lightly browned; cook 30 seconds on other side.

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Spatula

Frying Pan

Place crepe on a towel; cool. Repeat procedure until all of the batter is used to make 12 crepes. Stack crepes between single layers of wax paper to prevent sticking.

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Crepes

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Wax Paper

Bring broth and 1/2 cup water to a boil in medium saucepan; remove from heat, stir in porcini.

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Broth

Water

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Sauce Pan

Let stand 30 minutes. Strain mixture through a sieve into a bowl; reserve broth mixture and porcini.

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Broth

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Sieve

Bowl

Add red wine and honey; set aside.

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Red Wine

Honey

Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add onion; saut 3 minutes.

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Onion

Add reserved porcini; saut 1 minute.

Add button and shiitake mushrooms; cook 4 minutes or until mushrooms release moisture, stirring occasionally. Reduce heat to medium, stir in pepper, nutmeg, 1/8 teaspoon salt, and garlic. Cook 1 minute, stirring frequently.

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Shiitake Mushrooms

Mushrooms

Garlic

Nutmeg

Pepper

Salt

Add 3/4 cup broth mixture; reduce heat, and simmer 15 minutes, stirring occasionally.

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Broth

Bring remaining broth mixture to a boil; cook until reduced to 1 1/2 cups (about 12 minutes).

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Broth

Combine 2 tablespoons water and cornstarch, stirring with a whisk. Stir cornstarch mixture into broth mixture. Bring to a boil; cook 2 minutes or until sauce thickens.

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Corn Starch

Broth

Sauce

Water

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Whisk

Spoon 1/3 cup mushroom mixture in center of each crepe; fold sides and ends over, and place, seam side down, on a plate. Repeat procedure with remaining mushroom mixture and crepes, placing 2 crepes on each of 6 plates. Top each serving with about 1/4 cup sauce; sprinkle with 2 teaspoons parsley.

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Mushrooms

Parsley