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Wild Mushroom Crêpes

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Select a mixture of domestic and wild mushrooms for these woodsy crêpes. They make a delicious partner to venison steaks, leg of lamb, grilled salmon or albacore, or duck breast, or they can be served on their own for a vegetarian feast.

Makes8 crêpes; serves 4

Cooking Methodbaking

CostModerate

Moderate

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursemain course, side dish

Dietary Considerationpeanut free, soy free, tree nut free, vegetarian

Equipmentbaking/gratin dish

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturecheesy, creamy, savory, umami

Ingredients

  • Eight 6- to 7-inch savory crêpes or buckwheat galettes or blue cornmeal crepes
  • 3 tablespoons extra virgin olive oil, or 2 tablespoons porcini oil and 1 tablespoon olive oil
  • 3 shallots or green onions (include half the green onion tops), chopped
  • 1 pound mixed mushrooms: cultivated whites, shiitakes, oysters, portobellos, and morels, or 14 ounces cultivated white mushrooms and 1 ounce assorted dried mushrooms, soaked in warm water to cover for 15 minutes, all mush
  • 1 egg
  • ¾ cup (6 ounces) ricotta cheese or fresh white goat cheese or light cream cheese at room temperature
  • ½ cup (2 ounces) shredded Gruyere or Jarlsberg cheese
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh tarragon, or ½ teaspoon dried tarragon
  • Salt and freshly ground pepper
  • 2 tablespoons grated Parmesan cheese

Instructions

Prepare the crêpes.

Preheat the oven to 350°F. In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil and sauté the shallots or onions for 1 to 2 minutes. Add the mushrooms and quickly heat through, about 1 minute. Transfer mushrooms to a bowl and let cool.

In a medium bowl, whisk the egg and mix in the ricotta, goat, or cream cheese, Gruyère cheese, garlic, tarragon, salt and pepper to taste, and sautéed vegetables. Spoon ½ cup of filling in a ribbon down the center of each crêpe, and roll up to enclose. Arrange in a greased 9-by-13-inch baking dish, brush with the remaining 1 tablespoon oil, and sprinkle with the Parmesan cheese. Bake in the oven for 10 to 15 minutes, or until heated through. Serve at once.

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