Wild Mushroom Crepe Filling (Printable Version)

Delicate French crepes filled with a savory sautéed wild mushroom and herb blend.

# Components:

→ Mushroom Filling

01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 pound assorted wild mushrooms (cremini, shiitake, oyster), cleaned and sliced
04 - 1 small shallot, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tablespoons dry white wine
07 - 1/4 cup heavy cream
08 - 2 tablespoons fresh parsley, finely chopped
09 - 1 tablespoon fresh chives, finely chopped
10 - 1 teaspoon fresh thyme leaves
11 - Salt and freshly ground black pepper to taste

→ To Serve

12 - 8 freshly made French crepes
13 - 1 ounce grated Gruyère or Emmental cheese, optional

# Directions:

01 - Heat butter and olive oil in large skillet over medium-high heat.
02 - Add finely chopped shallot and cook for 2 minutes until softened.
03 - Add sliced mushrooms and sauté, stirring often, for 7 to 8 minutes until they release their juices and begin to brown.
04 - Stir in minced garlic and cook for 1 minute.
05 - Pour in white wine, scraping any browned bits from the bottom of the pan. Allow wine to reduce by half, approximately 2 minutes.
06 - Lower heat to medium, add heavy cream, and cook for 2 to 3 minutes until slightly thickened.
07 - Stir in parsley, chives, thyme, salt, and pepper. Remove from heat.
08 - Spoon mushroom filling into each crepe, sprinkle with cheese if desired, and roll or fold crepes.
09 - Serve immediately, or arrange filled crepes in baking dish, sprinkle with additional cheese, and warm in 350°F oven for 10 minutes before serving.

# Expert Tips:

01 -
  • The earthy depth of wild mushrooms transforms simple crepes into something restaurant-worthy that tastes like you've been cooking French cuisine your whole life.
  • It's elegant enough for guests but honest enough to make on a quiet Tuesday when you just want something beautiful on your plate.
02 -
  • Don't crowd the pan when you add mushrooms; they need space to brown rather than steam—if you have a lot, work in batches even if it takes longer.
  • The wine reduction is essential; it concentrates flavor and prevents the filling from tasting watery or one-dimensional.
03 -
  • If you're cooking for guests, make the filling ahead and refrigerate it—just reheat gently before filling the crepes, which buys you time and stress.
  • Let your mushrooms brown properly before stirring; that golden color is where the deepest flavor lives, so patience with the sauté pan pays off every single time.
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