Recipe - Mushroom Crepes

1 Crepe recipe

FILLING
One half cup Shiitake mushrooms; dried
2 tablespoon Olive o8il
1 cup Onion; finely chopped
3 Garlic cloves
2 Bay leaves
4 cup Mushrooms, fresh; finely
chopped
1 teaspoon Tarragon
2 tablespoon Whole wheat pastry flour
1/3 cup Dry red wine
2 tablespoon Tamari, or to taste
Cayenne to taste

SAUCE
1 cup ;water or mild vegetable
stock
1 One half tablespoon Arrowroot OR
2 teaspoon Kudzu powder
2 tablespoon Dry red wine
1 tablespoon Tamari, or more to taste

Prepare the crepes.

Filling: Place the shiitake mushrooms in a bowl. Cover them with water and
let them soak for at least 1 hour.
Discard the stems and finely chop the mushrooms. Set aside.

Heat the oil in a skillet. Add the onion, garlic and bay leaves. Saute
over low heat until the onions are translucent. Add the shiitake mushrooms,
the fresh mushrooms, and the tarragon. Cook until the mushrooms are done.

Stir in the flour and mix well. Pour in the wine while continuing to stir.
Cook until the mixture thickens.
Add the tamari and cayenne to taste. Set the filling aside while you make
the sauce.

Sauce: Dissolve the arrowroot or kudzu in the water.
Add the wine. Cook in small saucepan over high heat, stirring constantly,
until the sauce thickens. This is not supposed to be very thick, so do not
overcook it.
Add the tamari to taste and mix well.

To assemble: If the filling mixture has cooled down, heat it by returning
the skillet to the stove and stirring the mixture over mediumhigh heat
until it is hot.

Place about One fourth cup of filling in the center of each crepe and roll up the
crepes.

Place the crepes on individual serving plates. Pour some of the sauce over
each crepe and serve.

Note: If you made the crepes earlier and want to heat them up, place the
unfilled crepes in a cake pan, cover them with aluminum foil, and bake them
at 350 degrees until heated through.

From DEEANNE's recipe files

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini