Mushroom Crepes With Mushroom Hay Recipes

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MUSHROOM CREPES



Mushroom Crepes image

These mushroom crepes are a delicious savory crepes idea. Thin and delicate crepes filled with flavorful mushrooms, onions, garlic, spinach, and cheese.

Provided by Aleksandra

Categories     Breakfast     Main Course

Time 45m

Number Of Ingredients 18

1 cup flour (125g) (spooned and leveled)
3 large eggs
3/4 cup milk
1/2 cup water
2 tablespoons melted butter (or vegetable oil)
1 teaspoon thyme
1/2 teaspoon sugar (optional)
1/4 teaspoon salt
pinch of black pepper
butter (for cooking the crepes)
3 tablespoons frying oil
4 shallots (or 2 medium onions)
4 cloves garlic
1 teaspoon thyme
1 1/2 lbs (700g) mushrooms, button, cremini, or fresh wild mushrooms
2 handfuls spinach (90g)
1 1/2 cups shredded Gruyere cheese (150g or 5 1/2 ounces, or sharp cheddar)
salt and pepper (to taste)

Steps:

  • Add all the ingredients for the crepe batter into a medium/large bowl. Mix with a hand (immersion) blender or in a stand blender until smooth. You can also just whisk it by hand.
  • Cover the bowl with a kitchen towel and let stand for 30 minutes. While the batter is resting, prepare the filling.
  • Prepare the ingredients: Cut the mushrooms into 1/4-inch (5mm) slices (cut bigger mushrooms in half and then into slices). Chop the shallots, finely chop the garlic. Wash thoroughly spinach and chop it roughly into smaller pieces. Shred the cheese on the large holes of a box grater.
  • Heat 1 tablespoon of oil in a large frying pan over medium-low heat. Add the shallots, cook for 2-3 minutes until soft. Add the garlic and thyme, cook for 30 seconds. Transfer the onion with garlic to a large bowl.
  • Heat another 1 tablespoon of oil over high heat, add 1/2 of the mushrooms in an even layer. Don't stir for the first 1-2 minutes then stir from time to time and cook the mushrooms until the water is evaporated and the mushrooms are browned. Repeat with the remaining mushrooms. Transfer the mushrooms to the bowl with onions.
  • Add the spinach to the pan and cook it briefly until lightly wilted. Transfer to the bowl.
  • Add the shredded cheese to the bowl, season the filling with salt and pepper, stir until combined.
  • Whisk the crepe batter before using. Add a small amount of butter (about 1/2 teaspoon) to a non-stick skillet/pancake pan and heat the butter over medium heat (high heat if you don't have a powerful stovetop) until it's melted and the pan is well-heated.
  • Keeping the pan in your left hand (not on the burner) and the bowl with batter in your right hand, pour a small amount of batter into the pan, tilting and swirling the pan until a thin layer of batter coats the bottom of the pan. You can also pour in the batter with a measuring cup (1/4 cup) or with a ladle if that's more convenient for you, although the amount of batter needed will vary depending on the size of the pan.
  • Cook the crepe for about 30 seconds or until the edges are looking dry and the bottom is light brown (lift the crepe with a spatula to check).
  • Slide a flexible silicone spatula under the crepe and flip it on the other side. Cook for about 10 seconds. Transfer to a plate. Repeat with the remaining batter.
  • Place some of the filling on one half of the crepe. Fold the crepe in half then again in half creating a triangle (you can also roll them up if you wish).
  • Heat a small amount of butter in the pan, add the filled crepes and cook on both sides until golden and crispy and the cheese is melted.
  • Enjoy!

Nutrition Facts : Calories 273 kcal, ServingSize 1 serving

MUSHROOM CREPES



Mushroom Crepes image

Provided by Alton Brown

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 18

2 large eggs
3/4 cup whole milk
1 1/2 ounces unsalted butter, melted and cooled
1/4 teaspoon kosher salt
4 1/2 ounces all-purpose flour
1/4 cup fresh herbs (parsley, tarragon or chives), finely chopped
8 ounces shiitake mushrooms, thinly sliced
8 ounces cremini mushrooms, thinly sliced
3 tablespoons unsalted butter
1 medium onion, diced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup whole milk
1 tablespoon chopped tarragon
1 tablespoon chopped chives
2 ounces provolone, shredded
Nonstick cooking spray or very cold butter, for the pan
1 1/2 ounces Parmesan, shredded

Steps:

  • For the crepes: Combine the eggs, milk, butter, salt and 1/2 cup water in the blender and blend for 7 to 10 seconds. Add the flour and blend until just combined, about 5 seconds, then stir in the herbs. Rest the batter in the refrigerator for 1 hour.
  • For the mushroom filling: Meanwhile, finely chop half of the shiitake and cremini mushrooms and set aside.
  • Heat a 12-inch saute pan over medium-low heat and add 2 tablespoons butter. When it has melted, add the onion and cook until translucent, about 5 minutes. Add all the mushrooms
  • (sliced and chopped), salt and pepper to the pan and cook, stirring occasionally, until the mushrooms are soft and the entire mixture has reduced to about one third of its original volume, 4 to 5 minutes.
  • Add the milk and cook until the mixture becomes a loose paste, about 2 minutes. Add the tarragon, chives and provolone and cook for another minute.
  • Heat the oven to 200 degrees F or its lowest setting. And set a cooling rack inside a half-sheet
  • pan.
  • Place an 8-inch nonstick pan over medium-low heat and coat with cooking spray or 1 tablespoon butter. Pour 1 ounce of the batter into the center of the pan and swirl the pan to spread it around evenly. Cook for 30 seconds, or until the edges of the crepe begins to turn up. Flip (you can use a small offset spatula) and cook for another 10 seconds.
  • Place the crepes in the oven on the cooling rack setup and cover with parchment until all the
  • crepes are ready.
  • Remove the crepes from the oven and turn broiler on high.
  • Spread a thin layer of the mushroom mixture on a crepe. Top with Parmesan and another crepe. Transfer to a broiler-proof plate. Repeat with 1 more layer, finishing with Parmesan. Build another crepe on another broiler-proof plate. Put the plates into the oven (if they can fit) and broil until the cheese is just browned, about 1 minute.

MUSHROOM CREPES



Mushroom Crepes image

Provided by Aarón Sánchez

Categories     main-dish

Yield 4 servings

Number Of Ingredients 18

2 tablespoons olive or corn oil
1/2 white onion, diced
2 cloves garlic, minced
1/2 jalapeno, minced
1/2 pound fresh mushrooms, cleaned and chopped
2 tablespoons chopped epazote
Salt and freshly ground black pepper
8 crepes, recipe follows
1 cup grated Monterey Jack
2 cups Mexican crema or 2 cups sour cream thinned out with 1/2 cup milk
Truffle oil, for garnish
1 cup milk
1 large egg
2 tablespoons melted butter
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup flour
Non-stick spray or cold butter

Steps:

  • In a hot saute pan, add the oil. Cook the onion, garlic, and jalapeno for 3 minutes, or until the onions have become translucent. Add the huitlacoche, and cook for another 3 minutes. Add the chopped epazote, and season with salt and pepper. Set aside to cool.
  • Preheat oven to 350 degrees F.
  • Arrange the crepes and other ingredients in assembly-line fashion: crepes, filling, cheese, and crema. Spread 1 tablespoon of sour cream on an open crepe, sprinkle a heaping tablespoon of the huitlacoche filling, cover with a sprinkle of cheese, and roll the crepe into a tube. Repeat process with the remaining ingredients.
  • Spread a thin layer of sour cream on the bottom of an oblong 8 by 12-inch glass baking dish. Place the rolled crepes, seam side down, close, but not over lapping, in the bottom of the pan. Sprinkle with the remaining cheese and crema. Bake in the oven until the cheese is melted and crepes are heated through, about 30 minutes. Drizzle with a little truffle oil.
  • In a large mixing bowl, whisk the milk, eggs, and melted butter. Increase speed and whip for 1 minute. In another bowl, sift the dry ingredients together, and slowly begin to add the dry ingredients to milk mixture. When well mixed, strain the batter into a spouted measuring cup.
  • In a non-stick pan, spray a little non-stick spray or coat lightly with butter and pour in about 1/4 cup of batter. Immediately start tilting pan, covering the bottom of the pan with batter. Cook until the crepe turns pale brown, then flip with a spatula, cook for 20 seconds more, and remove from the pan onto a paper towel to cool. Repeat the process with the remaining batter.

MUSHROOM CREPES



Mushroom Crepes image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 13

Nonstick cooking spray, for spraying baking dish
3 tablespoons butter
1/4 cup chopped white onions
3 cloves garlic, chopped
2 cups chopped baby bella mushrooms
2 cup chopped cremini mushrooms
2 cups chopped oyster mushrooms
2 teaspoons minced fresh thyme
1 teaspoon minced fresh rosemary
Salt and freshly ground black pepper
6 store-bought crepes
One 14-ounce can cream of mushroom soup, preferably organic
1/2 cup shredded mozzarella

Steps:

  • Preheat the oven to 350 degrees F. Spray a flameproof baking dish with nonstick cooking spray
  • Heat the butter in a large heavy saute pan on medium-high heat. Add the onions and garlic and cook until fragrant, about 2 minutes. Add the baby bella, cremini and oyster mushrooms with the thyme and rosemary, and cook until the mushrooms are soft, about 4 minutes. Season with salt and pepper.
  • Divide the mushroom mixture evenly among the crepes. Roll each crepe up like a burrito. Transfer the crepes to the prepared baking dish. Top with some mushroom soup, enough to cover each crepe. Cover with foil and bake for 40 minutes.
  • Remove the baking dish from the oven and turn the oven to broil. Sprinkle the mozzarella on top of the crepes and broil until the cheese is crisp and golden, about 3 minutes. Let cool 10 minutes before serving.

CREAMY MUSHROOM CREPE FILLING



Creamy Mushroom Crepe Filling image

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Heat 3 tablespoons butter in a large skillet over medium-high heat. Add 1 pound chopped wild mushrooms and 2 thyme sprigs; saute until the mushrooms are golden, about 10 minutes. Season with salt and pepper and add 2/3 cup heavy cream; toss to warm through. Remove from the heat and add a handful of parsley.

BRAşOVENCE (BREADED CREPES WITH MUSHROOM FILLING)



Braşovence (Breaded Crepes With Mushroom Filling) image

These crispy, golden brown crepes get slathered with an aromatic mushroom spread, then rolled and dredged in breadcrumbs before pan-frying.

Provided by Irina Georgescu

Categories     Romania     Crêpe     snack     Appetizer     Winter     Mushroom     Vegetarian

Yield 4-6 servings

Number Of Ingredients 17

For the crepes:
Generous 1 ½ cups (7 oz/200 g) all-purpose flour
2 eggs
2¼ cups (550 ml) whole milk
1 teaspoon salt
Vegetable oil or sunflower oil, for frying
For the filling:
2 tablespoons vegetable oil or sunflower oil
2 onions, finely chopped
9 oz (250 g) mushrooms, finely chopped
Salt and freshly ground black pepper
For the coating:
2 eggs, beaten
Generous ¾ cups (3½ oz/100 g) all-purpose flour
¾ cup (3½ oz/100 g) breadcrumbs
To serve:
Sour cream or plain yogurt (optional)

Steps:

  • To make the crepes, combine the flour, eggs, milk, and salt in a bowl and refrigerate for 1 hour. Heat a tablespoon of oil in a large frying pan. Add enough batter to thinly and evenly coat the base of the pan, tilting the pan to move the mixture around. Leave to cook for about 30 seconds until golden underneath, then ease a spatula under the crepe to lift and flip it over. Cook for a further 30 seconds, then transfer to a plate to cool. Repeat with the remaining batter.
  • To make the filling, heat the oil in large frying pan over medium heat and soften the onions. Add the mushrooms, season with salt and pepper, and cook for 30 minutes until the mixture resembles a rough paste. Set aside in a bowl to cool, then briefly pulse in a food processor to a coarse paste.
  • Spread 2 teaspoons of the mushroom filling onto one crepe, then bring the sides to almost meet in the middle. Roll the crepe and place seam-side down onto a tray. Repeat with the remaining crepes and filling.
  • To make the coating, place the eggs, flour, and breadcrumbs into separate shallow dishes. Cover the base of a large frying pan with a thin layer of oil and place over medium heat. Holding the crepes by both ends, quickly dip them into the egg, then the flour, and then the breadcrumbs and place seam-side down into the frying pan. Cook until the outsides are golden brown, turning a few times to brown evenly. Drain the crepes of any excess oil on paper towels.
  • Serve warm on their own or with spoonfuls of sour cream or yogurt.

HERB CREPES WITH WILD MUSHROOMS



Herb Crepes with Wild Mushrooms image

This delicious recipe is courtesy of Bryan Sikora of Talula's Table.

Provided by Martha Stewart

Categories     Crepe Recipes

Number Of Ingredients 16

3/4 cup milk
3 large eggs
1/3 to 1/2 cup bread flour
2 teaspoons unsalted butter, melted
1/4 teaspoon sugar
Coarse salt and freshly ground pepper
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh chives
Nonstick cooking spray
1 1/2 cups maitake mushrooms, thinly sliced
1 1/2 cups yellow oyster mushrooms, thinly sliced
1 tablespoon olive oil
1 pound camembert cheese, room temperature
2 cups mustard green tops, washed and dried
1 cup baby spinach, washed and dried
Red Onion Marmalade

Steps:

  • Place milk, eggs, 1/3 cup flour, butter, sugar, and 1 teaspoon salt in a large bowl; combine well using a whisk or an immersion blender. Mixture should be the consistency of heavy cream. If mixture is too thin, add more flour. Add herbs and let stand 15 minutes.
  • Place an 8-inch nonstick skillet or crepe pan over medium heat. Spray with nonstick cooking spray. Add a scant 1/4 cup batter and quickly swirl to coat the bottom of the pan. Cook until edges begin to dry, about 1 minute. Using your fingers or tongs, turn crepe, continue cooking about 15 seconds more, and then transfer to a plate. Repeat process with remaining batter, stacking each crepe on top of one another as you work.
  • Preheat oven to 425 degrees. Place all the mushrooms in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to combine. Spread mushrooms on a rimmed baking sheet in an even layer; transfer to oven and roast for 10 minutes. Remove from oven and let cool slightly.
  • Place a crepe flat on work surface. Spread 1 tablespoon cheese evenly over three-quarters of the crepe. Top with about 2 tablespoons mushrooms. Starting with the covered portion, roll crepe toward the uncovered portion and place seam-side down on a baking sheet. Repeat process with 11 crepes and remaining cheese and mushrooms; reserve any remaining crepes for another use. Transfer filled crepes to oven until heated through, about 5 minutes.
  • Meanwhile, place mustard greens and spinach in a large bowl. Add 1/4 cup marmalade and season with salt and pepper; toss to combine. Divide greens evenly between 6 plates and top each with 2 crepes. Spoon any remaining marmalade over crepes and serve immediately.

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