Buckwheat crepes with potato & mushroom fil
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | larges | Buckwheat Crepes |
| 1 | pounds | Portobello or shiitake mushrooms |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Butter |
| 2 | Cloves garlic; minced | |
| Salt to taste | ||
| 3 | larges | Yellow onions; chopped |
| 1 | teaspoon | Olive oil |
| 2 | larges | Russet potatoes |
| ½ | cup | Dry white wine |
| Flat-leaf parsley; coarsely chopped | ||
| Fresh ground black pepper | ||
| 4 | ounces | Swiss or Fontina cheese;grat |
Directions
Clean the mushrooms and cut them in ½-inch dice. Heat a tablespoon of olive oil and a teaspoon of butter in a large non-stick skillet and stir the minced garlic in it for a minute. Add the mushrooms and a little salt, and saute for 10-12 minutes, until they are tender and starting to sizzle.
In another skillet, cook the chopped onions in the remaining olive oil and butter, with a dash of salt, until they are soft and turning golden.
Peel the potatoes and cut them in ½-inch dice. Combine them in a saucepan with the white wine and enough water just barely to cover them, as well as ½ teaspoon of salt. Bring the water to a boil, lower the heat to a simmer, cover the pan tightly, and cook for 10-15 minutes, until the potatoes are just tender. Remove the lid and continue cooking gently, stirring once or twice, until the liquid is reduced and thickened to a sauce. Stir in the sauteed onions and mushrooms, as well as chopped parsley and fresh-ground black pepper to taste.
Allow the potato-mushroom mixture to cool slightly, then fill the crepes. Spoon 2-3 rounded tablespoons of filling across the center of each crepe, then sprinkle a litle grated cheese over the filling before rolling or folding the crepe loosely over it. You should have about a dozen filled crepes.
Cover the crepes loosely with aluminum foil and bake in a 350 degree oven for 10-15 minutes, or until they are hot through and the cheese is completely melted.
Source: "The New Vegetarian Epicure" by Anna Thomas