This classic recipe for savory mushroom, spinach, and Parmesan crêpes is perfect for an elegant brunch, lunch, or light vegetarian supper. Mushroom | Mushrooms | Mushroom Recipes | Mushroom Soup | Mushroom Risotto | Mushroom Recipes Sauteed
Total time:
Yield: 1 Servings
Ingredients: 1/2 to 2/3 cup crêpe batter (see note) 1 1/2 tablespoons unsalted butter 1 medium shallot, small dice 1 medium garlic clove, minced 1/2 teaspoon dried thyme etc.
Step one. Melt 1 tablespoon of the butter in a medium skillet or nonstick frying pan over medium heat. Add the shallot, garlic, dried thyme, and a pinch of salt and sauté, stirring frequently, until the shallot has softened, about 3 minutes.
Step 2, Add the mushrooms to the skillet, turn the heat to medium-high, and sauté, stirring frequently, until the mushrooms have softened and browned, about 5 minutes.
Step three, Add the spinach and cook until it wilts, about 3 minutes. Remove the pan from the heat and set aside.
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