MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: BUCKWHEAT CREPES WITH POTATO AND MUSHROOM FILLING
 Categories: Vegetarian
      Yield: 6 Servings
 
     12 lg Buckwheat Crepes
      1 lb Portobello or shiitake
           -mushrooms
      1 tb Olive oil
      1 tb Butter
      2    Cloves garlic; minced
           Salt to taste
      3 lg Yellow onions; chopped
      1 ts Olive oil
      2 lg Russet potatoes
    1/2 c  Dry white wine
           Flat-leaf parsley; coarsely
           -chopped
           Fresh ground black pepper
      4 oz Swiss or Fontina cheese;grat
 
  Clean the mushrooms and cut them in 1/2-inch dice. Heat a tablespoon
  of olive oil and a teaspoon of butter in a large non-stick skillet
  and stir the minced garlic in it for a minute. Add the mushrooms and
  a little salt, and saute for 10-12 minutes, until they are tender and
  starting to sizzle.
  
  In another skillet, cook the chopped onions in the remaining olive
  oil and butter, with a dash of salt, until they are soft and turning
  golden.
  
  Peel the potatoes and cut them in 1/2-inch dice. Combine them in a
  saucepan with the white wine and enough water just barely to cover
  them, as well as 1/2 teaspoon of salt. Bring the water to a boil,
  lower the heat to a simmer, cover the pan tightly, and cook for 10-15
  minutes, until the potatoes are just tender. Remove the lid and
  continue cooking gently, stirring once or twice, until the liquid is
  reduced and thickened to a sauce. Stir in the sauteed onions and
  mushrooms, as well as chopped parsley and fresh-ground black pepper
  to taste.
  
  Allow the potato-mushroom mixture to cool slightly, then fill the
  crepes. Spoon 2-3 rounded tablespoons of filling across the center of
  each crepe, then sprinkle a litle grated cheese over the filling
  before rolling or folding the crepe loosely over it. You should have
  about a dozen filled crepes.
  
  Cover the crepes loosely with aluminum foil and bake in a 350 degree
  oven for 10-15 minutes, or until they are hot through and the cheese
  is completely melted.
  
  Source: "The New Vegetarian Epicure" by Anna Thomas
 
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