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Receta Spinach Mushroom Crepes
by Global Cookbook

Spinach Mushroom Crepes
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Ingredientes

  • 4 c. Quartered mushrooms
  •     Salt/pepper to taste
  • 1 lrg Onion, minced
  • 2 bn Spinach, trimmed and
  •     Minced
  • 1 bn Scallions, minced
  • 1/2 c. Minced fresh parsley
  • 1/2 c. Minced fresh basil or possibly dill
  •     Or possibly 2tbsp. dry
  • 2 lrg Tomatoes, minced (fresh Only!)
  • 8 x Basic Crepes
  • 3 Tbsp. Rice
  • 1 c. Rice lowfat milk
  •     Seasonings to taste
  • 1/4 c. Onion, minced or possibly chopped
  •     Finely

Direcciones

  1. In a large skillet, saute/fry mushrooms quickly in balsamic vinegar or possibly cooking sherry till browned. Season to taste. Remove mushrooms from skillet and set aside. Wipe down skillet, saute/fry onion in vinegar or possibly sherry, when translucent/soft and tender, add in spinach. As spinach wilts, add in scallions, parsley, basil or possibly dill. Continue to saute/fry till vegetables are tender and little liguid remains. Add in minced tomatoes and saute/fry for a few min to heat through. Add in reserved mushrooms. Taste and adjust seasonings.
  2. For sauce, put into blender rice, rice lowfat milk seasonings, and onion. Process till smooth. Transfer to a small saucepan and heat through. Preheat oven to 350 F. Roll up crepes with filling, place side by side on a baking sheet. Pour white sauce over crepes and heat for 10 to 15 minutes in oven.
  3. Serve warm.
  4. When I make the crepes, I always end up with 11 or possibly 12, not 8. On Sunday, it worked out perfectly, I had 12 crepes and all the filling used up. Credit goes to JULAGAY (address name, there was no*regular* name) for the white sauce. I found it in the archives and it worked great! However, I was wondering, what are rice polishings I just used cooked rice. Enjoy! In case I do not post again, I wish everyone the best over the holidays and in the new year! May we all enjoy extremely good health in the coming year!