Issues → March/April 2007 → Food →
Recipes for Meatless Meals
(page 3 of 7)
Preparation Time: 60 minutes
Start to Finish Time: 180 minutes
Yield: 4 servings
The earthiness of the sauteed mushrooms paired with the tart creme fraiche makes for a wonderful combination of flavors.
- 3/4 cup all-purpose flour
- 1/2 teaspoon kosher or sea salt
- 3/4 cup milk
- 2 large eggs, at room temperature
- 2 tablespoons butter, melted
- 1 to 2 tablespoons vegetable oil (enough to coat pan)
- Savory Mushrooms Herbed Creme Fraiche
- Garnish: 1 tablespoon each chopped fresh thyme and chopped fresh marjoram
In a medium-size mixing bowl, sift flour and salt. In a separate bowl, whisk together milk, eggs, and butter until smooth. The batter should coat the back of a wooden spoon. Refrigerate at least 1/2 hour or up to 8 hours before use.
Heat vegetable oil in an 8-inch crepe pan (or heavy-bottomed sauté pan) over high heat until oil is hot but not smoking. Add 3 tablespoons batter to the pan and swirl to spread batter to the edges. When batter is just set and the edges are slightly golden (about 45 seconds), flip the crepe with a spatula and cook until the second side is lightly browned, about 10 to 15 seconds. Crepes can be made up to 1 day in advance, frozen, and gently reheated in a warm oven or lightly oiled skillet.
To assemble, place about 1/3 cup Savory Mushrooms onto each crepe (2 inches from one edge in a long, narrow strip) and roll. Place two filled crepes on a plate and top with Herbed Creme Fraiche. Garnish with thyme and marjoram.
Savory Mushrooms
- 2 tablespoons canola oil
- 2 tablespoons butter
- 2 tablespoons minced shallots
- 5 cups sliced mixed wild mushrooms (such as oyster, shiitake, cremini, or maitake)
- 3 tablespoons brandy
- 3 cups chicken stock
- 1/3 cup heavy cream
- 1 tablespoon minced fresh marjoram
- 1 tablespoon minced fresh thyme
- Kosher or sea salt and freshly ground black pepper, to taste
Heat canola oil and butter in a nonstick sauté pan over medium-high heat. Add shallots and cook about 1 minute, or until translucent. Add mushrooms and cook about 8 minutes. Important: Remove pan from heat, then add brandy. Return to heat and cook until liquid is nearly evaporated, about 3 minutes. Add chicken stock and cook until liquid is reduced by half, about 15 minutes. Add cream, marjoram, and thyme, then season with salt and pepper, stirring until cream thickens, about 5 minutes. Set aside and keep warm over very low heat.
Herbed Creme Fraiche
- 1/2 cup crème fraîche
- 1/2 teaspoon kosher or sea salt
- 1 teaspoon minced fresh marjoram
- 1 teaspoon minced fresh thyme
- 1/2 teaspoon fresh lemon juice
Combine all ingredients in a small bowl. Let rest at least 1 hour or overnight, allowing the flavors to incorporate.
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