Crepe Purse With Mushroom Duxelle
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 8long strips scallion greens
- 3teaspoons corn, safflower or olive oil
- ½cup onion, chopped
- ⅓cup pine nuts
- 2pounds domestic mushrooms, chopped in a food processor (about 3 cups)
- ¼cup chives, chopped
- ½teaspoon Tabasco sauce
- ½teaspoon sugar
- ¼teaspoon salt
- 8fresh shiitake mushrooms
- ¼cup water
- 1tablespoon soy sauce
- 8crepes (see recipe)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
185 calories; 10 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 4 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 8 grams protein; 363 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring a small pot of water to a boil. Add the scallion greens and boil for about 10 seconds, until the greens are softened. Drain, pat dry and set aside.
- Step 2
Heat two teaspoons of the oil in a nonstick skillet. When hot, add the onion and nuts and cook until the onion is softened and the nuts are browned. Add the mushroom duxelle and cook until the liquid evaporates, about three minutes. Toss in the chives and season with the Tabasco, sugar and salt.
- Step 3
In a small skillet, heat the remaining one teaspoon of oil. When hot, add the shiitake mushrooms and the water, cover the pan and cook about two minutes. Remove the cover and continue to cook until all the water has evaporated and the mushrooms are browned. Brush the tops of the shiitake mushrooms with the soy sauce and cut each into thirds.
- Step 4
To serve, arrange each crepe in a small cup and fill the center with a heaping tablespoon of the mushroom filling. Lift up all sides of each crepe and tie together at the top with a piece of scallion green. (The packets should resemble money sacks.) Put one sack on each plate and garnish the plates with pieces of the shiitake mushrooms. .
Private Notes
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Cooking Notes
cjt
Keelin, see 2nd sentence in Step 4: "Lift up all sides of each crepe and tie together at the top with a piece of scallion green." Cheers
Keelin
What am I missing? What are you supposed to do with the blanched scallions?
cjt
Keelin, see 2nd sentence in Step 4: "Lift up all sides of each crepe and tie together at the top with a piece of scallion green." Cheers
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