*  Exported from  MasterCook  *
 
                             MUSHROOM CREPES 2
 
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Vegetarian                       Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Crepe recipe
                         -----FILLING-----
      1/2   c            Shiitake mushrooms -- dried
    2       tb           Olive o8il
    1       c            Onion -- finely chopped
    3                    Garlic cloves
    2                    Bay leaves
    4       c            Mushrooms, fresh -- finely
                         -chopped
    1       t            Tarragon
    2       tb           Whole wheat pastry flour
      1/3   c            Dry red wine
    2       tb           Tamari, or to taste
                         Cayenne to taste
                         -----SAUCE-----
    1       c             -- water or mild
                         vegetable
                         -stock
    1 1/2   tb           Arrowroot OR
    2       ts           Kudzu powder
    2       tb           Dry red wine
    1       tb           Tamari, or more to taste
 
    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 1/4 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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