Mushroom Crepes Chasseur

Mushroom Crepes Chasseur
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • 2 tablespoons olive oil
  • 2 cups warm water
  • ¾ cup dry red wine
  • ½ cup dried porcini mushrooms (about 1/2 ounce)
  • 1/8 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 4 cups vegetable broth
  • + 37 more ingredients
    • ½ teaspoon salt
    • 6 garlic cloves, minced
    • 2 tablespoons olive oil
    • 1 cup all-purpose flour
    • 2 cups warm water
    • 1 cup chickpea (garbanzo bean) flour*
    • ¾ cup dry red wine
    • 2 cups chopped onion
    • 4 cups vegetable broth
    • 2 (8-ounce) packages button mushrooms, coarsely chopped
    • ½ teaspoon salt
    • 6 garlic cloves, minced
    • 2 teaspoons cornstarch
    • 1 cup all-purpose flour
    • ½ cup water
    • 1 cup chickpea (garbanzo bean) flour*
    • ¼ teaspoon ground nutmeg
    • 8 ounces shiitake mushroom caps, coarsely chopped
    • 2 cups chopped onion
    • 2 (8-ounce) packages button mushrooms, coarsely chopped
    • 2 teaspoons cornstarch
    • 2 tablespoons water
    • ½ cup water
    • 2 tablespoons water
    • Cooking spray
    • Cooking spray
    • 2 tablespoons honey
    • 2 tablespoons olive oil
    • 2 tablespoons olive oil
    • ¼ cup finely chopped fresh flat-leaf parsley
    • ¼ cup finely chopped fresh flat-leaf parsley
    • ½ cup dried porcini mushrooms (about 1/2 ounce)
    • ¼ teaspoon ground nutmeg
    • 1/8 teaspoon salt
    • 8 ounces shiitake mushroom caps, coarsely chopped
    • ½ teaspoon freshly ground black pepper
    • 2 tablespoons honey

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and 1/2 teaspoon salt in a medium bowl. Add 2 cups water and 2 tablespoons oil, stirring with a whisk until smooth. Let stand 20 minutes.

Heat an 8-inch crepe pan or nonstick skillet coated with cooking spra...

View full recipe at My Recipes

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