Wild Mushroom Crepes “Wellington”
Source of Recipe
Redwood Creek
List of Ingredients
4 large (12-inch) crepes (recipe below)
1/2 bunch fresh thyme
2 fresh bay leaves
1 pound mixed mushrooms, sliced
15 ounces (almost 2 sticks) unsalted butter,
room temperature
3 cloves garlic, minced
4 portobello mushroom stems
1/4 cup sherry
8 shallots, peeled, left whole
2 cups extra virgin olive oil
Salt and pepper
1 large eggplant, peeled, diced
2 cups heavy cream
1 bunch baby arugula
Recipe
1. With kitchen twine tie together the thyme and
bay leaves so they can easily be removed
after cooking. Sauté mushrooms in 4 tablespoons
of butter. Add garlic and bouquet garni of thyme and bay leaves and sauté for 7 minutes.
The mushrooms should be limp but not mushy. Remove from pan and let cool, discarding the bouquet garni.
2. Slice portobello stems and sauté in 1 tablespoon of butter. After 2 minutes, deglaze the pan with the sherry.
Add 2 more tablespoons of butter and cook until the stems are completely soft, 5 minutes or so. Remove
stems from the pan and let cool to room temperature. When cool, chop them in a blender until smooth.
Remove and refrigerate.
3. Preheat oven to 300 degrees F.
4. To confit shallots, place them in a small casserole with a tight fitting lid. Add 2 cups of olive oil and
a pinch of salt. Cover (or wrap tightly in foil) and place in the oven. Cook for 1 hour.
5. Meanwhile, to make eggplant puree, sauté the eggplant with 1 stick butter over high heat until fork
tender, 8 to 10 minutes. Remove from the pan and place in the blender while still hot. Add a pinch of salt
and pepper and puree until smooth. Keep in a warm place until ready to serve.
For the crepes (the batter can be made a day in advance)
1 cup all-purpose flour
Pinch of salt and pepper
3 pinches of poppy seeds
1 egg
1 tablespoon unsalted butter, room temperature
1 1/4 cups milk
1 tablespoon extra virgin olive oil
1. Incorporate the dry ingredients. Mix together the egg, butter and milk and add to the dry ingredients.
Don’t stir the mixture too much or it will become tough and gummy. The batter should be runny.
2. Heat a large 12-inch nonstick pan over medium heat. Add olive oil. Ladle in a scoop of batter and
swirl to coat the bottom of the pan. It should be no more than 1/4 inch thick, evenly distributed. Flip and
cook on the other side, about 90 seconds per side. Slide onto a plate and cover with a sheet of wax paper.
Repeat, continuing to stack in between wax paper so the crepes don't stick together. Let cool.
3. Preheat oven to 275 degrees F. Butter a cookie sheet.
4. To assemble the crepes, take a ramekin or deep coffee mug and arrange a cooled crepe inside,
the edges flopping over the sides. First add the warm portobello stems, then a spoonful of mushrooms.
Fold the crepe together at the top like a package, so nothing falls out when it's inverted. Flip the mug
onto the cookie sheet, making sure to keep the crepe package intact. Repeat. When all the crepes are
finished, place in the oven to keep hot.
5. To serve, on the center of each plate place a small pool of eggplant puree and top with a spoonful
of shallot confit (the oil can be reused). Crown with 6 to 8 leaves of baby arugula per person. Pull the
crepes from the oven and place on top of the arugula.
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