# Required ingredients:
→ Mushroom Filling
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 pound assorted wild mushrooms (cremini, shiitake, oyster), cleaned and sliced
04 - 1 small shallot, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tablespoons dry white wine
07 - 1/4 cup heavy cream
08 - 2 tablespoons fresh parsley, finely chopped
09 - 1 tablespoon fresh chives, finely chopped
10 - 1 teaspoon fresh thyme leaves
11 - Salt and freshly ground black pepper to taste
→ To Serve
12 - 8 French crepes, freshly made or store-bought
13 - 1 ounce grated Gruyère or Emmental cheese, optional
# How to make it:
01 - Heat the butter and olive oil in a large skillet over medium-high heat until the butter is foaming.
02 - Add the chopped shallot and cook for 2 minutes until softened and translucent.
03 - Add the sliced mushrooms and sauté, stirring often, for 7-8 minutes until they release their juices and begin to brown.
04 - Stir in the minced garlic and cook for 1 minute until fragrant.
05 - Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to reduce by half, approximately 2 minutes.
06 - Reduce the heat to medium, add the heavy cream, and cook for 2-3 minutes until the mixture reaches a slightly thickened consistency.
07 - Stir in the parsley, chives, thyme, salt, and pepper. Remove from heat and allow to cool slightly.
08 - Spoon the mushroom filling into each crepe, sprinkle with Gruyère or Emmental cheese if desired, and roll or fold the crepes.
09 - Serve immediately, or arrange filled crepes in a baking dish, sprinkle with additional cheese, and warm in a 350°F oven for 10 minutes before serving.
