Crepe Duxelles Recipes
CREPE PURSE WITH MUSHROOM DUXELLE
Steps:
- Bring a small pot of water to a boil. Add the scallion greens and boil for about 10 seconds, until the greens are softened. Drain, pat dry and set aside.
- Heat two teaspoons of the oil in a nonstick skillet. When hot, add the onion and nuts and cook until the onion is softened and the nuts are browned. Add the mushroom duxelle and cook until the liquid evaporates, about three minutes. Toss in the chives and season with the Tabasco, sugar and salt.
- In a small skillet, heat the remaining one teaspoon of oil. When hot, add the shiitake mushrooms and the water, cover the pan and cook about two minutes. Remove the cover and continue to cook until all the water has evaporated and the mushrooms are browned. Brush the tops of the shiitake mushrooms with the soy sauce and cut each into thirds.
- To serve, arrange each crepe in a small cup and fill the center with a heaping tablespoon of the mushroom filling. Lift up all sides of each crepe and tie together at the top with a piece of scallion green. (The packets should resemble money sacks.) Put one sack on each plate and garnish the plates with pieces of the shiitake mushrooms. .
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 7 grams, Carbohydrate 20 grams, Fat 10 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 363 milligrams, Sugar 4 grams
CREPE DUXELLES
Number Of Ingredients 4
Steps:
- 1. Drain mushrooms and dry on paper towel. Pour into frying pan which has been sprayed with Pam and a little vegetable oil. 2. Add chopped shallots, parsley, a little salt and simmer slowly about 10 minutes. Cover the crepe with mixture and roll up. Serve hot. Variation: Crepes can be covered with jam and rolled or sprinkled with sugar for breakfast or snack.
Nutrition Facts : Nutritional Facts Serves
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- 1. __Make the Mushroom Duxelles.__ Place a medium sauté pan over medium high heat. Add oil and when hot, add mushrooms. Season well with salt and pepper, then add the thyme. Stirring frequently to be sure mushrooms don’t stick, cook until all moisture has evaporated, about 10 minutes. Remove from heat and allow to cool.
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