Recipe courtesy of Michael Voltaggio
Mushroom Crepes with Mushroom Hay
- Level: Advanced
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1015
- Total Fat
- 91
- Saturated Fat
- 15
- Carbohydrates
- 38
- Dietary Fiber
- 4
- Sugar
- 11
- Protein
- 17
- Cholesterol
- 192
- Sodium
- 997
- Total: 2 hr 15 min
- Active: 55 min
Ingredients
Mushroom Crepes:
3 cups whole milk
1 cup all-purpose flour
1/3 cup dehydrated mushroom powder
5 large eggs
Kosher salt
Nonstick vegetable cooking spray, for the pan
Mushroom Filling:
2 tablespoons unsalted butter
1 pound assorted mushrooms, stems removed, cut into 1/2-inch pieces
2 shallots, chopped
2 cloves garlic, minced
2 sprigs thyme, leaves picked
Kosher salt and freshly ground black pepper
2 tablespoons sherry vinegar
3/4 cup creme fraiche
1/2 bunch Italian parsley, chopped
Mushroom Hay:
1 bunch enoki mushrooms
2 cups canola oil
Kosher salt
Mustard Sauce:
4 tablespoons Dijon mustard
1 teaspoon soy sauce
1 bunch chervil leaves, for garnish
Directions
Special equipment:
a deep-fry thermometer- For the mushroom crepes: Preheat the oven to 400 degrees F.
- Add the milk, flour, mushroom powder, eggs and salt to a blender. Blend to a thin batter consistency.
- Spray a nonstick skillet or crepe pan with vegetable spray and place over medium heat. Ladle 1/4 to 1/2 cup batter into the pan. Swirl around so the batter evenly coats the bottom and slightly up the sides. Cook until the crepe is dry on the surface, 1 to 2 minutes, then use a wooden skewer to loosen the edges. Gently move the skewer under the crepe to flip it. Cook on second side for about 30 seconds. Remove to a sheet pan. Repeat with the rest of the batter.
- For the mushroom filling: Add the butter to a large skillet over medium-high heat. Cook until the butter melts and the foam has subsided, then add the mushrooms and shallots and saute until soft, 2 to 3 minutes. Add the garlic and thyme and saute another 1 to 2 minutes. Season with a big pinch of salt and a few grinds of pepper. Stir and saute until the liquid evaporates and mushrooms are lightly caramelized, 6 to 7 minutes. Place the skillet in the oven to roast the mushrooms, 8 to 10 minutes.
- Remove the skillet from the oven and deglaze with the sherry vinegar. Remove to a bowl, let cool slightly and then fold in the creme fraiche and parsley. Season to taste with salt and pepper. Set aside.
- Reduce the oven temperature to 225 degrees F.
- For the mushroom hay: Separate the enoki mushrooms and place on a lined baking sheet in an even layer. Place in the oven to dry out, around 1 hour.
- Heat the oil to 375 degrees F in a large Dutch oven or high-sided pot. Using a slotted spoon, quickly fry the enoki mushrooms for just a few seconds. Remove and drain on paper towels. Season with salt.
- For the mustard sauce: Mix together the mustard and soy sauce in a small bowl. Place a dollop in the center of a serving dish.
- Place a crepe on a flat surface. Spread about 3 tablespoons filling down the middle. Fold the sides around the filling (like folding a letter). Flip over and place on top of the mustard sauce, seam-side down. Garnish with the mushroom hay, chervil and more dots of mustard sauce on the plate. Serve. Repeat to make more filled crepes.