Recipe - Buckwheat Crepes With Potato And Mushroom Filling

12 lg Buckwheat Crepes
1 pound Portobello or shiitake
mushrooms
1 tablespoon Olive oil
1 tablespoon Butter
2 Cloves garlic; minced
Salt to taste
3 lg Yellow onions; chopped
1 teaspoon Olive oil
2 lg Russet potatoes
One half cup Dry white wine
Flatleaf parsley; coarsely
chopped
Fresh ground black pepper
4 ounce Swiss or Fontina cheese;grat

Clean the mushrooms and cut them in 1/2inch dice. Heat a tablespoon of
olive oil and a teaspoon of butter in a large nonstick skillet and stir
the minced garlic in it for a minute. Add the mushrooms and a little salt,
and saute for 1012 minutes, until they are tender and starting to sizzle.

In another skillet, cook the chopped onions in the remaining olive oil and
butter, with a dash of salt, until they are soft and turning golden.

Peel the potatoes and cut them in 1/2inch dice. Combine them in a saucepan
with the white wine and enough water just barely to cover them, as well as
One half teaspoon of salt. Bring the water to a boil, lower the heat to a
simmer, cover the pan tightly, and cook for 1015 minutes, until the
potatoes are just tender. Remove the lid and continue cooking gently,
stirring once or twice, until the liquid is reduced and thickened to a
sauce. Stir in the sauteed onions and mushrooms, as well as chopped parsley
and freshground black pepper to taste.

Allow the potatomushroom mixture to cool slightly, then fill the crepes.
Spoon 23 rounded tablespoons of filling across the center of each crepe,
then sprinkle a litle grated cheese over the filling before rolling or
folding the crepe loosely over it. You should have about a dozen filled
crepes.

Cover the crepes loosely with aluminum foil and bake in a 350 degree oven
for 1015 minutes, or until they are hot through and the cheese is
completely melted.

Source: "The New Vegetarian Epicure" by Anna Thomas
Posted to MMRecipes Digest V3 #267

Date: Sun, 29 Sep 1996 23:55:26 +0000

From: Linda Place placel@worldnet.att.net