Mushroom Crepes Chasseur

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