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Three-mushroom sauce in crepes, on asparagus.

A sophisticated mushroom sauce folded into tender crepes makes an ideal party presentation. You can prepare it all ahead for brunch, lunch, or as a first course for dinner.

Mushroom Crepes with Asparagus

Three-mushroom sauce (recipe

follows)

Crepes (recipe follows)

24 thin asparagus spears, tough ends

snapped off

Distribute 2 tablespoons mushroom sauce over I half of pale side of each crepe. Fold plain side over filling, then fold each

crepe again to make a triangle.

Lay triangles slightly apart in a 9- by 13inch pan. If made ahead, cover and chill up to 24 hours. Bake, uncovered, in a 450' oven until hot, about 8 minutes.

Meanwhile, in a 10- to 12-inch frying pan on high heat, cook asparagus, uncovered, in I inch boiling water until just tender when pierced, 4 to 6 minutes; drain. If made ahead, immerse at once in ice water. When cold, drain, cover, and chill up until next day To reheat, immerse in boiling water until warm, about 2 minutes. Or cover with plastic wrap and cook in microwave oven at full power (100 percent) until hot, 1 to 2 minutes.

Arrange crepes and asparagus on plates. Spoon warm mushroom sauce onto crepes and asparagus. Makes 4 light entrees or 8 first-course servings.-Philippe Padovani, Halekulani, Hawaii.

Per entree: 369 cal.; 10 g protein; 26 g carbo.; 27 g fat; 155mg chol.; 118 sodium. Three-mushroom sauce. In a bowl, soak 1 ounce (about 1 cup) dried shiitake mushrooms and 1/2 ounce (about 2/3 cup) dried morels in 2-1/2 cups hot water until soft, about 20 minutes. Squeeze mushrooms frequently to release any grit. Lift mushrooms from water and squeeze the water in them back into the bowl. Gently pour water into a 2-cup glass measure; take care not to disturb sediment in bottom. Measure water and add enough to make 2 cups, Discard sediment.

Cut off and discard tough stems from shiitakes; mince caps and set aside.

Rinse 1/2 pound common mushrooms and finely chop. In a 10- to 1 2-inch frying pan over high heat, combine 2 tablespoons butter or margarine, 1/4 cup minced shallots, and chopped mushrooms. Stir often until mushrooms are lightly browned, about 6 minutes.

Add shiitakes and morels to pan. Stir in reserved mushroom water and 1 cup whipping cream. Boil on high heat, uncovered and stirring occasionally, until shiny bubbles form and sauce is reduced to about 2 cups, about 10 minutes. Use hot. If made ahead, let cool, cover, and chill up to 24 hours. Stir over medium heat until hot.

Cripes. In a blender or food processor, whirl I large egg with 1/3 cup all-purpose flour; add 1/2 cup milk and whirl until smooth. Place on medium heat a 6- to 7inch crepe pan or other flat-bottom pan that measures 6 to 7 inches across bottom. When hot, add 1/2 teaspoon butteror margarine and swirl to coat pan surface. Stir batter and pour 2 tablespoons into pan, quickly tilt so batter coats bottom.

Cook until surface is dry to touch and edge is lightly browned. Turn out onto plate. Repeat to cook remaining crepes; stack as made. Use, or package airtight and chill up to 4 days; freeze to store longer. Bring to room temperature to avoid tearing when separating crepes. Makes 8.
COPYRIGHT 1989 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Jan 1, 1989
Words:555
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