Abruzzese Crepe And Mushroom Timbale Recipes

MUSHROOM CREPES

Steps:

• For the crepes: Combine the eggs, milk, butter, salt and 1/2 cup water in the blender and blend for 7 to 10 seconds. Add the flour and blend until just combined, about 5 seconds, then stir in the herbs. Rest the batter in the refrigerator for 1 hour.
• For the mushroom filling: Meanwhile, finely chop half of the shiitake and cremini mushrooms and set aside.
• Heat a 12-inch saute pan over medium-low heat and add 2 tablespoons butter. When it has melted, add the onion and cook until translucent, about 5 minutes. Add all the mushrooms
• (sliced and chopped), salt and pepper to the pan and cook, stirring occasionally, until the mushrooms are soft and the entire mixture has reduced to about one third of its original volume, 4 to 5 minutes.
• Add the milk and cook until the mixture becomes a loose paste, about 2 minutes. Add the tarragon, chives and provolone and cook for another minute.
• Heat the oven to 200 degrees F or its lowest setting. And set a cooling rack inside a half-sheet
• pan.
• Place an 8-inch nonstick pan over medium-low heat and coat with cooking spray or 1 tablespoon butter. Pour 1 ounce of the batter into the center of the pan and swirl the pan to spread it around evenly. Cook for 30 seconds, or until the edges of the crepe begins to turn up. Flip (you can use a small offset spatula) and cook for another 10 seconds.
• Place the crepes in the oven on the cooling rack setup and cover with parchment until all the
• crepes are ready.
• Remove the crepes from the oven and turn broiler on high.
• Spread a thin layer of the mushroom mixture on a crepe. Top with Parmesan and another crepe. Transfer to a broiler-proof plate. Repeat with 1 more layer, finishing with Parmesan. Build another crepe on another broiler-proof plate. Put the plates into the oven (if they can fit) and broil until the cheese is just browned, about 1 minute.

MUSHROOM CREPES

Steps:

• Add all the ingredients for the crepe batter into a medium/large bowl. Mix with a hand (immersion) blender or in a stand blender until smooth. You can also just whisk it by hand.
• Cover the bowl with a kitchen towel and let stand for 30 minutes. While the batter is resting, prepare the filling.
• Prepare the ingredients: Cut the mushrooms into 1/4-inch (5mm) slices (cut bigger mushrooms in half and then into slices). Chop the shallots, finely chop the garlic. Wash thoroughly spinach and chop it roughly into smaller pieces. Shred the cheese on the large holes of a box grater.
• Heat 1 tablespoon of oil in a large frying pan over medium-low heat. Add the shallots, cook for 2-3 minutes until soft. Add the garlic and thyme, cook for 30 seconds. Transfer the onion with garlic to a large bowl.
• Heat another 1 tablespoon of oil over high heat, add 1/2 of the mushrooms in an even layer. Don't stir for the first 1-2 minutes then stir from time to time and cook the mushrooms until the water is evaporated and the mushrooms are browned. Repeat with the remaining mushrooms. Transfer the mushrooms to the bowl with onions.
• Add the spinach to the pan and cook it briefly until lightly wilted. Transfer to the bowl.
• Add the shredded cheese to the bowl, season the filling with salt and pepper, stir until combined.
• Whisk the crepe batter before using. Add a small amount of butter (about 1/2 teaspoon) to a non-stick skillet/pancake pan and heat the butter over medium heat (high heat if you don't have a powerful stovetop) until it's melted and the pan is well-heated.
• Keeping the pan in your left hand (not on the burner) and the bowl with batter in your right hand, pour a small amount of batter into the pan, tilting and swirling the pan until a thin layer of batter coats the bottom of the pan. You can also pour in the batter with a measuring cup (1/4 cup) or with a ladle if that's more convenient for you, although the amount of batter needed will vary depending on the size of the pan.
• Cook the crepe for about 30 seconds or until the edges are looking dry and the bottom is light brown (lift the crepe with a spatula to check).
• Slide a flexible silicone spatula under the crepe and flip it on the other side. Cook for about 10 seconds. Transfer to a plate. Repeat with the remaining batter.
• Place some of the filling on one half of the crepe. Fold the crepe in half then again in half creating a triangle (you can also roll them up if you wish).
• Heat a small amount of butter in the pan, add the filled crepes and cook on both sides until golden and crispy and the cheese is melted.
• Enjoy!

CREAMY MUSHROOM CREPE FILLING

Steps:

• Heat 3 tablespoons butter in a large skillet over medium-high heat. Add 1 pound chopped wild mushrooms and 2 thyme sprigs; saute until the mushrooms are golden, about 10 minutes. Season with salt and pepper and add 2/3 cup heavy cream; toss to warm through. Remove from the heat and add a handful of parsley.

MUSHROOM CREPE CAKE

Steps:

• In a large saute pan, melt 1 tablespoon of butter and sweat the onion. Add all the mushrooms and the remaining 2 tablespoons of butter. Season with salt and pepper and cook until mushrooms are soft. Add the milk and reduce by half. Add the provolone and melt. The consistency we're looking for is similar to that of a potpie.
• On a buttered sheet pan layer two crepes. This way if the bottom one sticks you can still remove your "cake" from the pan. Spread a thin layer of the filling onto the crepe. Sprinkle a few chives on each layer. Top with another crepe and spread more mushroom filling on top. Repeat this method until you are out of filling. Top with another crepe and sprinkle on Parmesan. Place under broiler until Parmesan is melted and golden brown. Place onto a cutting board and slice into wedges. Serve immediately.
• In a blender, combine all of the ingredients (excepting the butter for coating the pan) and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
• Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling

MUSHROOM CREPES

Steps:

• In a hot saute pan, add the oil. Cook the onion, garlic, and jalapeno for 3 minutes, or until the onions have become translucent. Add the huitlacoche, and cook for another 3 minutes. Add the chopped epazote, and season with salt and pepper. Set aside to cool.
• Preheat oven to 350 degrees F.
• Arrange the crepes and other ingredients in assembly-line fashion: crepes, filling, cheese, and crema. Spread 1 tablespoon of sour cream on an open crepe, sprinkle a heaping tablespoon of the huitlacoche filling, cover with a sprinkle of cheese, and roll the crepe into a tube. Repeat process with the remaining ingredients.
• Spread a thin layer of sour cream on the bottom of an oblong 8 by 12-inch glass baking dish. Place the rolled crepes, seam side down, close, but not over lapping, in the bottom of the pan. Sprinkle with the remaining cheese and crema. Bake in the oven until the cheese is melted and crepes are heated through, about 30 minutes. Drizzle with a little truffle oil.
• In a large mixing bowl, whisk the milk, eggs, and melted butter. Increase speed and whip for 1 minute. In another bowl, sift the dry ingredients together, and slowly begin to add the dry ingredients to milk mixture. When well mixed, strain the batter into a spouted measuring cup.
• In a non-stick pan, spray a little non-stick spray or coat lightly with butter and pour in about 1/4 cup of batter. Immediately start tilting pan, covering the bottom of the pan with batter. Cook until the crepe turns pale brown, then flip with a spatula, cook for 20 seconds more, and remove from the pan onto a paper towel to cool. Repeat the process with the remaining batter.

TIMBALE OF GRAINS WITH WILD MUSHROOMS, ASPARAGUS AND A SAUCE OF GOAT'S FETA

Steps:

• Separately rinse the grains, then cook barley, wheat berries and rices, each in a separate pot, starting in clean, cold water with aromatic herbs in each. Just prior to each grain becoming tender, season with salt and pepper.
• When just fully cooked pour any excess water from each pot and spread grains out on a shallow baking pan and cool quickly.
• Season and steep couscous in an equal volume of cold water or even better a combination of orange juice and water. Allow to rehydrate then rub grains between your hands to fluff them.
• Heat butter in large saute pan (preferably nonstick), and saute vegetables and garlic until tender.
• Season, add thyme, nuts and all the prepared grains and saute them together.
• Adjust seasoning.
• Meanwhile reduce vegetable stock and wine by 2/3. Add cream and bring to boil, reduce slightly. Add cheese and melt to thicken. Season and add thyme.
• Season (you may not need any salt depending on the feta you are using, but freshly cracked pepper in the sauce is a must).
• Shape the hot grains in a timbale mold. Pour the sauce around. Accompany with a saute of asparagus spears (start with approximately 1 pound, trimmed and blanched) and mixed wild mushrooms (again, start with a scant pound, trimmed and cut into different shapes).
• Garnish with herb sprigs.

STUFFED CREPES WITH MUSHROOMS, HAM AND BECHAMEL SAUCE

Steps:

• For Filling
• Place porcini mushrooms in large bowl. Pour 2 cups hot water over; let stand 30 minutes to soften. Using slotted spoons, remove mushrooms from soaking liquid. Discard liquid. Finely chop porcini.
• Heat oil in heavy large skillet over medium heat. Add garlic and saute 1 minute. Add porcini and parsley and saute 1 minute. Add wine and boil until liquid evaporates, about 2 minutes. Reduce heat to medium-low. Mix in button mushrooms. Cover and cook until tender, stirring occasionally, about 10 minutes. Uncover and simmer until liquid evaporates, about 3 minutes. Season with salt and pepper.
• For Sauce
• Melt butter in large saucepan over medium heat. Add flour and stir 3 minutes (do not brown). Gradually whisk in milk. Simmer until sauce thickens, stirring occasionally, about 5 minutes. Stir in nutmeg. Season with salt and pepper. Cool to lukewarm, about 30 minutes.
• For Crepes
• Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Let stand 1 hour.
• If necessary, add more milk by tablespoons to batter to thin to consistency of heavy whipping cream. Heat 8-inch diameter nonstick skillet over medium-high head. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.
• Place 8 crepes on work surface. Place 1 ham slice in center of each crepe. Spread 1 tablespoons sauce over each. Top each with 2 rounded tablespoons mushroom filling. Roll up crepe jelly roll style. Arrange rolled crepes in single layer in 13x9x2-inch glass baking dish. Spoon remaining sauce over.
• Preheat oven to 475°F. Bake uncovered until crepes are heated through and top is golden, about 20 minutes. Sprinkle with cheese.

ABRUZZESE CREPE AND MUSHROOM TIMBALE

Steps:

• 1 Prepare the tomato sauce. In a large bowl, whisk together the crepe ingredients until smooth. Cover and refrigerate 30 minutes or more. 2 Heat a 6-inch nonstick skillet or omelet pan over medium heat. Brush the pan lightly with oil. Holding the pan in one hand, spoon in about 1/3 cup of the crepe batter. Immediately lift and rotate the pan to completely cover the base with a thin layer of batter. Pour off any excess batter. Cook 1 minute, or until the edge of the crepe turns brown and begins to lift away from the pan. With your fingers, flip the crepe over and brown lightly on the other side. Cook 30 seconds more or until spotted with brown. 3 Slide the cooked crepe onto a dinner plate. Repeat making crepes with the remaining batter, stacking them one on top of the other. 4 To make the filling, soak the dried mushrooms in the water for 30 minutes. Remove the mushrooms and reserve the liquid. Rinse the mushrooms under cold running water to removing any grit, paying special attention to the ends of the stems where soil collects. Chop the mushrooms coarsely. Strain the mushroom liquid through a paper coffee filter into a bowl. 5 In a large skillet, heat the oil. Add the mushrooms. Cook, stirring often, until the mushrooms are browned, 10 minutes. Add the garlic, parsley, and salt and pepper to taste. Cook until the garlic is golden, about 2 minutes more. Stir in the dried mushrooms and their liquid. Cook 5 minutes or until most of the liquid has evaporated. 6 Place a rack in the center of the oven. Preheat the oven to 375°F. In a 13 × 9 × 2-inch baking dish, spoon a thin layer of tomato sauce. Make a layer of crepes, overlapping them slightly. Follow with a layer of mushrooms, mozzarella, sauce, and cheese. Repeat the layering, ending with the crepes, sauce, and grated cheese. 7 Bake 45 to 60 minutes or until the sauce is bubbling. Let rest 10 minutes before serving. Cut into squares and serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

FETTUCCINE WITH MUSHROOM AND ANCHOVY SAUCE

Steps:

• 1 In a skillet large enough to hold all of the pasta, cook the garlic in the oil over medium heat for 1 minute. 2 Add the mushrooms and cook, stirring often, until the liquid evaporates and the mushrooms begin to brown, about 10 minutes. Stir in the wine and bring to a simmer. 3 Add the anchovies and tomatoes. Reduce the heat to low and cook 10 minutes. 4 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water. 5 Transfer the pasta to the skillet with the sauce and toss well with the parsley. Add the butter and toss again, adding a little of the cooking water if needed. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MUSHROOM AND MANCHEGO CHEESE TIMBALE

Steps:

• Melt 1 tablespoon of the butter in a skillet and sauté the carrots and scallions slowly for about 5 minutes, until the carrots are tender.
• Turn up the heat, add the remaining tablespoon of butter, and sauté the mushrooms for a minute or so.
• In a bowl lightly beat together the cream, eggs, salt, paprika and nutmeg.
• Stir in the cheese and the sautéed vegetables.
• Butter 6 individual custard cups, divide the vegetable mixture among them, and place in a pan of hot water (bain-marie).
• Bake at 325º F for 25 minutes, or until a knife inserted in the custard comes out clean.
• Unmold and serve warm.
• If you make them in advance, re-heat by covering with foil and returning to the bain-marie for 10 minutes.

ABRUZZESE BREAD DUMPLINGS

Steps:

• 1 Cut or tear the bread into tiny bits or grind the bread in a food processor into coarse crumbs. Soak the bread in the water for 20 minutes. Squeeze the bread to remove the excess water. 2 In a large bowl, beat the eggs, cheese, parsley, and garlic with a pinch of salt and pepper to taste. Stir in the crumbled bread and mix very well. If the mixture seems dry, stir in another egg. Mix well. Shape the mixture into balls about the size of a golf ball. 3 Pour enough oil to reach a depth of 1/2 inch into a large heavy skillet. Heat the oil over medium heat until a drop of the bread mixture sizzles when it is placed in the oil. 4 Add the balls to the skillet and cook, turning carefully, until golden brown on all sides, about 10 minutes. Drain the balls on paper towels. 5 To make the sauce, in a large saucepan, cook the onion in the olive oil over medium heat until tender. Add the tomatoes, peperoncino, and salt to taste. Simmer 15 minutes or until slightly thickened. 6 Add the bread balls and baste them with the sauce. Simmer 15 minutes more. Sprinkle with the basil. Serve with additional cheese. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

WILD MUSHROOM TIMBALES WITH BACON AND ARUGULA

Steps:

• Preheat the oven to 325 degrees. Heat the butter in a large skillet over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for 1 minute. Add the mushrooms and cook for 10 minutes. Set aside to cool.
• Stir the salt, pepper, lemon zest, parsley, thyme and Parmesan into the mushrooms. In a large bowl, whisk together the cream, milk and eggs. Stir in the mushroom mixture. Spray 8 6-ounce ramekins with vegetable oil. Fill each with the custard and set in a large roasting pan.
• Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins. Bake until set, about 55 minutes.
• Meanwhile, cook the bacon in a heavy skillet over medium heat until crisp. Drain on paper towels, crumble and set aside. Pour the fat from the skillet. Add the vinegar and demi-glace and simmer over medium heat for 2 minutes, scraping up any bacon bits stuck to the pan.
• Run the tip of a small knife around the edge of the ramekins to loosen the custards. Spoon 2 tablespoons of the sauce onto the center of 8 plates. Mound 1 cup of arugula in the center of each plate. Unmold the timbales onto the center of the arugula. Scatter the bacon around the timbales and serve at once.

ABRUZZESE CREPE AND MUSHROOM TIMBALE

Steps:

• 1 Prepare the tomato sauce. In a large bowl, whisk together the crepe ingredients until smooth. Cover and refrigerate 30 minutes or more. 2 Heat a 6-inch nonstick skillet or omelet pan over medium heat. Brush the pan lightly with oil. Holding the pan in one hand, spoon in about 1/3 cup of the crepe batter. Immediately lift and rotate the pan to completely cover the base with a thin layer of batter. Pour off any excess batter. Cook 1 minute, or until the edge of the crepe turns brown and begins to lift away from the pan. With your fingers, flip the crepe over and brown lightly on the other side. Cook 30 seconds more or until spotted with brown. 3 Slide the cooked crepe onto a dinner plate. Repeat making crepes with the remaining batter, stacking them one on top of the other. 4 To make the filling, soak the dried mushrooms in the water for 30 minutes. Remove the mushrooms and reserve the liquid. Rinse the mushrooms under cold running water to removing any grit, paying special attention to the ends of the stems where soil collects. Chop the mushrooms coarsely. Strain the mushroom liquid through a paper coffee filter into a bowl. 5 In a large skillet, heat the oil. Add the mushrooms. Cook, stirring often, until the mushrooms are browned, 10 minutes. Add the garlic, parsley, and salt and pepper to taste. Cook until the garlic is golden, about 2 minutes more. Stir in the dried mushrooms and their liquid. Cook 5 minutes or until most of the liquid has evaporated. 6 Place a rack in the center of the oven. Preheat the oven to 375°F. In a 13 × 9 × 2-inch baking dish, spoon a thin layer of tomato sauce. Make a layer of crepes, overlapping them slightly. Follow with a layer of mushrooms, mozzarella, sauce, and cheese. Repeat the layering, ending with the crepes, sauce, and grated cheese. 7 Bake 45 to 60 minutes or until the sauce is bubbling. Let rest 10 minutes before serving. Cut into squares and serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.