Crêpe Filling and Sauce
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Credit: Susan Boase, student, Nashville State Community College, Nashville, Tenn.
Sizzle, Spring 2013
1½ cups stock, chicken or veal
¼ oz. dried porcini mushrooms
2 T. clarified butter
2 T. flour
Salt and pepper as needed
6 green onions
1 oz. butter
4 oz. assorted exotic mushrooms, trimmed and sliced
1 t. thyme, minced
1. For sauce, heat stock; add dried mushrooms. Soak 1 hour. Remove mushrooms; slice. Strain stock; reserve.
2. In saucepan, melt clarified butter. Add flour; cook to blond roux. Gradually add reserved stock. Whisk vigorously to remove lumps. Lower heat; simmer to correct viscosity. Season with salt and pepper as needed.
1. Cut white bulb off green onion. Finely mince; reserve. Blanch green portion of green onion; drain on paper towels. Reserve.
2. Heat butter in saute pan; add reserved minced white onion and exotic mushrooms. Cook until onions are translucent. Add reserved mushrooms. Saute to cook off all juices. Season with thyme, salt and pepper.
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