Scallion Wild Rice Crepes with Mushroom Filling and Red Pepper Sauce

Scallion Wild Rice Crepes with Mushroom Filling and Red Pepper Sauce
Photo by Richard Gerhard Jung

Ingredients

  • 1 ¾ cups whole milk
  • 4 large eggs
  • 1 well-seasoned 6- to 7-inch crpe pan or nonstick skillet
  • 1 ½ pounds fresh cremini mushrooms
  • 3 large garlic cloves
  • ¾ teaspoon fresh rosemary
  • ¾ teaspoon fresh thyme
  • + 19 more ingredients
    • 1 cup all-purpose flour
    • 1 ½ teaspoons balsamic vinegar
    • 2 tablespoons olive oil
    • 3 red bell peppers (18 oz)
    • 4 cups water
    • 1 cup wild rice
    • 1 ½ teaspoons salt
    • ¾ teaspoon salt
    • 1 ½ ounces dried porcini mushrooms
    • ¾ cup water
    • 2 tablespoons olive oil
    • ¾ teaspoon salt
    • ¼ teaspoon black pepper
    • scallions
    • 16 5-inch squares of wax paper
    • ½ cup water
    • ¾ cup scallions
    • 2 tablespoons unsalted butter
    • ½ cup unsalted butter

Bring 4 cups water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat and cook, covered, over low heat until rice is tender and grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain well in a colander and cool to warm. Blend together...

View full recipe at Epicurious

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