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Ingredients
- 1 cup diced yellow onions
- 3 tablespoons butter
- 2/3 pound shiitakes, stemmed and sliced thinly
- 1/3 pound creminis, 1/2 thinly sliced, 1/2 fine diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 4 ounces milk
- 1/2 cup mild white cheese, mozzarella or provolone, shredded
- Savory crepes, recipe follows
- 2 tablespoons chives, thinly sliced
- 1/4 cup Parmesan, shredded
Details
Servings 6
Preparation
Step 1
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.
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