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Receta Buckwheat Crepes With Potato And Mushroom Filling
by Global Cookbook

Buckwheat Crepes With Potato And Mushroom Filling
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Ingredientes

  • 12 lrg Buckwheat Crepes
  • 1 lb Portobello or possibly shiitake mushrooms
  • 1 Tbsp. Extra virgin olive oil
  • 1 Tbsp. Butter
  • 2 x Cloves garlic, chopped Salt to taste
  • 3 lrg Yellow onions, minced
  • 1 tsp Extra virgin olive oil
  • 2 lrg Russet potatoes
  • 1/2 c. Dry white wine Flat-leaf parsley, coarsely minced Fresh grnd black pepper
  • 4 ounce Swiss or possibly Fontina cheese,grat

Direcciones

  1. Clean the mushrooms and cut them in 1/2-inch dice. Heat a Tbsp. of extra virgin olive oil and a tsp. of butter in a large non-stick skillet and stir the chopped garlic in it for a minute. Add in the mushrooms and a little salt, and saute/fry for 10-12 min, till they are tender and starting to sizzle.
  2. In another skillet, cook the minced onions in the remaining extra virgin olive oil and butter, with a dash of salt, till they are soft and turning golden brown.
  3. Peel the potatoes and cut them in 1/2-inch dice. Combine them in a saucepan with the white wine and sufficient water just barely to cover them, as well as 1/2 tsp. of salt. Bring the water to a boil, lower the heat to a simmer, cover the pan tightly, and cook for 10-15 min, till the potatoes are just tender. Remove the lid and continue cooking gently, stirring once or possibly twice, till the liquid is reduced and thickened to a sauce. Stir in the sauteed onions and mushrooms, as well as minced parsley and fresh-grnd black pepper to taste.
  4. Allow the potato-mushroom mix to cold slightly, then fill the crepes.
  5. Spoon 2-3 rounded Tbsp. of filling across the center of each crepe, then sprinkle a litle grated cheese over the filling before rolling or possibly folding the crepe loosely over it. You should have about a dozen filled crepes.
  6. Cover the crepes loosely with aluminum foil and bake in a 350 degree oven for 10-15 min, or possibly till they are warm through and the cheese is completely melted.