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Asparagus and Wild Mushroom Crepes
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Asparagus and Wild Mushroom Crepes
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 1 hr 15 min
Prep Time:
 1 hour
Cook Method:
 combined
Cook Temp:
 300 degrees F
Directions:
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Asparagus and mushrooms have a natural affinity for one another. This recipe can be made with standard domestic mushrooms, but try the recommended assortment of wild mushrooms for a variety in taste and texture.

1. Place a steamer basket or colander in a large pot. Add 2 inches of water. When water boils, lay asparagus in basket. Reduce to a simmer, cover, and steam asparagus until almost fork-tender, about 8 minutes. Alternately, place asparagus in a glass microwave-safe pan. Cover with plastic wrap and cook on high for 4 minutes. Remove asparagus to bowl of ice water, to stop cooking. Cool, drain, and set aside.
2. In a large sauté pan, melt butter and add mushrooms, onion, and salt. Sauté until mushrooms and onion are lightly browned, about 4 minutes. Whisk in broth, cream, and pepper. Bring to a boil. Reduce sauce at a low boil until it has the texture of half-andhalf, about 4 minutes. Remove from heat.
3. Cut 1 1/2-inch tips off 12 asparagus stalks and set aside. Chop remaining stalks into 1/4-inch and smaller pieces (may be done in a food processor). Add to sauce with lemon juice and stir to thoroughly combine. Stir in parsley and adjust salt and pepper as desired.
4. Preheat oven to 300°F. Lightly spray a 9-by-13-inch pan with vegetable spray. To assemble, place a crêpe on work surface. Spoon about 2 Tbsp. asparagus-mushroom mixture in the middle. Roll up crêpe loosely in a cigar shape and place in pan. Repeat with remaining crêpes. (Crêpes may be prepared in advance up to this point and refrigerated.) Warm in oven at 300°F until heated through, 10 to 15 minutes. Serve two crêpes per person, topped with a spoonful of sauce, an asparagus tip on each crêpe, and a lemon wedge, if using.

Suggestion: For wild mushrooms, use shiitake or cremini, stemmed and sliced.

Source: Hannaford Fresh Magazine, May/June 2008
1 1/4 lb Fresh asparagus, washed, drained, woody stems removed
1 Tbs Unsalted butter
8 oz Wild mushrooms, cleaned, stems discarded, sliced
1 ea Small onion, chopped
1/2 tsp Salt
1 1/4 cup Low sodium vegetable broth
1/4 cup Heavy cream
1/4 tsp Black pepper, freshly ground
1 Tbs Lemon juice, fresh
3 Tbs Chopped fresh parsley
12 ea Crepe, cooked
1 svg Lemon, fresh, slices


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