Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Vegetarian Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Crepe recipe
-----FILLING-----
1/2 c Shiitake mushrooms -- dried
2 tb Olive o8il
1 c Onion -- finely chopped
3 Garlic cloves
2 Bay leaves
4 c Mushrooms, fresh -- finely
-chopped
1 t Tarragon
2 tb Whole wheat pastry flour
1/3 c Dry red wine
2 tb Tamari, or to taste
Cayenne to taste
-----SAUCE-----
1 c -- water or mild
vegetable
-stock
1 1/2 tb Arrowroot OR
2 ts Kudzu powder
2 tb Dry red wine
1 tb Tamari, or more to taste
Prepare the crepes.
Filling: Place the shiitake mushrooms in a bowl.
Cover them with water and let them soak for at least 1
hour.
Discard the stems and finely chop the mushrooms. Set
aside.
Heat the oil in a skillet. Add the onion, garlic and
bay leaves. Saute over low heat until the onions are
translucent. Add the shiitake mushrooms, the fresh
mushrooms, and the tarragon. Cook until the mushrooms
are done.
Stir in the flour and mix well. Pour in the wine
while continuing to stir. Cook until the mixture
thickens.
Add the tamari and cayenne to taste. Set the filling
aside while you make the sauce.
Sauce: Dissolve the arrowroot or kudzu in the water.
Add the wine. Cook in small saucepan over high heat,
stirring constantly, until the sauce thickens. This is
not supposed to be very thick, so do not overcook it.
Add the tamari to taste and mix well.
To assemble: If the filling mixture has cooled down,
heat it by returning the skillet to the stove and
stirring the mixture over medium-high heat until it is
hot.
Place about 1/4 cup of filling in the center of each
crepe and roll up the crepes.
Place the crepes on individual serving plates. Pour
some of the sauce over each crepe and serve.
Note: If you made the crepes earlier and want to heat
them up, place the unfilled crepes in a cake pan,
cover them with aluminum foil, and bake them at 350
degrees until heated through.
