Mushroom Crepes in Casserole Recipe

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Mushroom Crepes in Casserole

From Dorothy McNett's recipes at Make a batch of crepes, fill them with this mushroom mixture and then bake them in a casserole dish to serve!

1 recipe Crepes (see recipe for Crepes Batter)
3/4 - 1 pound fresh white or brown mushrooms
1 shallot, or about 1/4 cup diced onions
2-4 cloves garlic, minced
1 tablespoon extra virgin olive oil
1-2 fresh tomatoes, diced
1 teaspoon sea salt
1/2 teaspoon raw sugar, or honey
1/8 teaspoon freshly ground pepper
pinch of dried thyme, or a few snipping of fresh thyme, or other herbs as desired
1/2 cup freshly grated Parmigiano cheese, or romano, etc.
1 tablespoon butter or olive oil

First make the crepes and set them aside. Preheat oven to 400 degrees. Butter or oil a glass or ceramic 8 by 11 inch baking dish,or similar size. Gently wash and brush off the mushrooms using a soft mushroom brush and slice them. Dice the shallot and garlic. Heat a heavy bottomed saute pan with the olive oil and then add mushrooms,, shallot and garlic about 4-5 minutes, stirring often. Dice the tomatoes and add them along with the salt, sugar, pepper and thyme and cook a few minutes until liquids evaporate. Place cooked crepes out on the counter and top each with 2-3 tablespoons of the mushroom mixture. Roll and place half of them (6 or 7) in the oiled baking dish and sprinkle with half of the grated cheese. Put in the remaining rolled crepes and cover with remaining cheese. Dot with butter or olive oil. Bake 10 - 12 minutes and serve.

Recipe created 2015-07-06.

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