Growing up I hated mushrooms…it was the texture that I just could not tolerate, and the fact that they were not sweet or covered in chocolate did not help the situation much. Thank goodness I grew up and matured into someone who is willing to taste just about anything at least once…and sometimes twice, before I finally decide on including or nixing something from my daily diet. One thing is for sure…I am glad that I gave mushrooms another go. Nowadays, they are a mainstay in my diet and a regular visitor on the dinner table. I always have mushrooms on hand and am always looking for quick and tasty ways to use them.
My love of crepes and mushrooms overcame me this weekend, and since both are a snap to put together, we settled in for a light lunch. This crepe recipe is something I have used before, and one that is very easy to adapt and modify for both a sweet and savory taste, depending on your mood. Since we were after something that would fill us up without weighing us down, this really hit the spot. I had some beautiful portabella mushrooms on hand, but you can use just about anything that you enjoy. Try to stay away from the button mushrooms, since they really don’t have much flavor.
Mushroom Crepes
1 recipe savory crepe batter
4 medium portabella mushroom caps, sliced thinly
3 Tablespoons olive oil
1 Tablespoon butter
1 teaspoon flour
1 cup whole milk
¼ cup dry sherry
1 medium shallot (or 1 small onion)
2 garlic cloves, minced
¼ teaspoon thyme
S&P
Prepare the crepe batter ahead of time, and let the batter rest in the refrigerator for a few hours or overnight. Slice the shallot and mince the garlic and set aside. When using portabella mushrooms in a vegetable sautee, I usually remove the skin and gills of the mushrooms. You can leave the skin on if you prefer, but definitely remove the gills. If you don’t, the sauce will take on a very dark and unappealing color as you cook it. Use a small teaspoon, and gently scrape out all of the gills, and rinse the mushroom before slicing. In a small sautee pan, heat up the 3 tablespoons of olive oil. Once heated add the shallot and cook until translucent and then add the garlic and combine well. Add in all of the mushrooms and cook until they begin to caramelize. Add a little salt and pepper and then set them aside (covered) and keep warm. At this point, heat up another pan and begin making your crepes. You can make them all or just what you need for your lunch. When you are almost finished making your crepes, put the pan of mushrooms back on the heat. Add the 1 tablespoon of butter and the teaspoon of flour and let it cook out for a few minutes, being careful not to burn the mushrooms. Deglaze with the sherry and allow it to cook down a little then add the thyme and 1 cup of milk. Turn the heat down to low, and let the sauce thicken slightly…you do not want a very thick sauce for these. Check for S&P and set the mushroom mixture aside. Fold over the warm crepes onto your plate and cover them completely with this delicious sauce.
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