Wild Mushroom Crepe Filling

Experience the sophisticated charm of a French bistro at home with this wild mushroom crepe filling. A savory blend of assorted mushrooms, sautéed with aromatic shallots and garlic, is finished with a velvety cream sauce to create an elegant dish that works beautifully as either a refined appetizer or a light, gourmet entrée.

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The key to this recipe is the combination of textures and the brightness of fresh herbs. By deglazing the pan with a touch of dry white wine and letting it reduce, you capture the essence of the mushrooms, which is then mellowed by a hint of heavy cream and fragrant chives, parsley, and thyme.

Ingredients

• Mushroom Filling
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 450 g (1 lb) assorted wild mushrooms (such as cremini, shiitake, oyster), cleaned and sliced
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons dry white wine
• 60 ml (1/4 cup) heavy cream
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• To Serve
• 8 freshly made French crepes (store-bought or homemade)
• 30 g (1 oz) grated Gruyère or Emmental cheese (optional)

Instructions

Step 1

Heat the butter and olive oil in a large skillet over medium-high heat.

Step 2

Add the shallot and cook for 2 minutes until softened.

Step 3

Add the mushrooms and sauté, stirring often, until they release their juices and begin to brown, about 7–8 minutes.

Step 4

Stir in the garlic and cook for 1 minute.

Step 5

Deglaze the pan with the white wine, scraping any browned bits from the bottom. Let the wine reduce by half, about 2 minutes.

Step 6

Lower the heat to medium, add the heavy cream, and cook for 2–3 minutes until slightly thickened.

Step 7

Stir in the parsley, chives, thyme, salt, and pepper. Remove from the heat.

Step 8

Spoon the mushroom filling into each crepe, sprinkle with a little Gruyère or Emmental if desired, and roll or fold the crepes.

Step 9

Serve immediately, or arrange filled crepes in a baking dish, sprinkle with more cheese, and warm in a 180°C (350°F) oven for 10 minutes before serving.

Zusatztipps für die Zubereitung

For an extra layer of luxury, consider adding a small pinch of truffle oil just before serving to enhance the earthy notes. Using a diverse mix of wild and cultivated mushrooms will ensure a complex flavor and a variety of textures in every bite.

Varianten und Anpassungen

If you prefer a tangier finish, you can easily swap the heavy cream for crème fraîche. This simple adjustment adds a subtle acidity that pairs beautifully with the savory mushrooms.

Serviervorschläge

These filled crepes are best enjoyed with a light green salad on the side to provide a fresh contrast to the creamy filling. For the perfect beverage pairing, serve with a glass of chilled Sauvignon Blanc.

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With its delicate balance of herbs, cream, and wild mushrooms, this recipe brings a touch of timeless French cuisine to your table. Nutritional Information (per serving, filling only): 170 Calories, 13g Total Fat, 7g Carbohydrates, 4g Protein.

FAQs About This Recipe

→ What mushrooms work best for this filling?

Use a mix of wild mushrooms like cremini, shiitake, and oyster for a rich, earthy flavor.

→ Can I prepare the filling in advance?

Yes, the mushroom filling can be made ahead and refrigerated for up to two days before assembling the crepes.

→ How do I avoid soggy crepes when warming the filled ones?

Arrange filled crepes in a baking dish, sprinkle cheese on top, and warm in a 180°C oven for 10 minutes to maintain texture.

→ Are there alternatives to heavy cream in the filling?

Crème fraîche can be used instead for a tangier taste that complements the mushrooms nicely.

→ What herbs enhance the mushroom flavors?

Fresh parsley, chives, and thyme add bright, aromatic notes that balance the richness of the sautéed mushrooms.

→ Is it possible to add extra flavor to the filling?

A small drizzle of truffle oil or combining wild and cultivated mushrooms will deepen the umami taste.