Herbed Wild Mushroom Bundles
- Ready In:
- 45mins
- Ingredients:
- 13
- Yields:
-
8 Bundles
ingredients
- 6 green onions
- 1 1⁄2 teaspoons butter
- 1 3⁄4 cups shiitake mushroom caps, diced
- 1 1⁄3 cups oyster mushrooms, diced
- 8 ounces cremini mushrooms, coarsely chopped
- 1⁄3 cup dry white wine
- 1 tablespoon cream cheese (light if you want)
- 1 tablespoon flat leaf parsley, chopped
- 2 teaspoons chives, minced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon thyme, fresh chopped (less if dry)
- 1⁄8 teaspoon black pepper
- 8 crepes (Crepes by Ratio Recipe #rz.286632 Herbed variation 1 tsp parsley and 1 tsp chives)
directions
- Preheat oven to 350.
- Remove green tops from green onions. Cut onion tops lengthwise into 1/8th inch wide strips to form 8 ties. Drop green onion strips into boiling water and cook for 10 seconds or until limp. Drain and set aside.
- Chop the rest of the green onions.
- Melt butter in a nonstick skillet over medium heat. Add onions and mushrooms. Cook 5 minutes or until mushrooms release their moisture and darken.
- Add wine to pan and cook 2 minutes or until liquid almost evaporates.
- Remove from heat, stir in cheese, parsley, chives, salt, thyme and pepper.
- Spoon 1/3rd cup of mixture into the center of a crepe. Gather the edges and crimp to seal, forming a purse. Tie 1 green onion strip around the bundle.
- Place bundles in a 9x13 inch baking dish (oiled) and bake for 15 minutes or until crepes are thoroughly heated.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.