Wild Mushroom Crepes served with Asparagus and Tomato Concasse

Sautéed wild mushrooms, garlic and mixed herbs makes a luxurious filling for a simple crepe and by moulding it in a ramekin in dariole mould it makes a very attractive dish. This dish is made up of a number of stages, which with good planning can all be prepared simply at one time but if you wish to you can make the pancakes, mushroom filling and sauces in advance and reheat when you are ready to serve.

Wine Recommendation: Why not try a Pinot Blanc with this dish although a good white Chardonnay would do nicely too. See The Mixed Case for details.

Wild Mushroom Crepes served with Asparagus and Tomato Concasse

Portions: 6 Portions

Preparation: 15 minutes

Cooking: 20-25 minutes

Ingredients

Wild Mushroom Filling

  • 2 tbsp olive oil
  • 1 tsp truffle oil
  • 500g mixed wild mushrooms, cleaned and finely sliced
  • 300g button or chestnut mushrooms, cleaned and finely sliced
  • 300 portabello (flat) mushrooms, finely sliced
  • 20g dried morels, reconstituted in 300ml of boiling water for 15 minutes, drained and water reserved
  • 1 garlic clove, crushed
  • 1 tbsp chives, finely chopped
  • 1 tbsp chervil leaves
  • 100ml double cream
  • pinch freshly grated nutmeg
  • maldon salt and freshly ground black pepper

Crepes

  • 100g plain flour
  • 2 eggs
  • 300ml milk
  • 1 tsp porcine powder (optional)
  • 1/2 tsp truffle oil
  • 1 tbsp melted butter or olive oil
  • maldon salt and freshly ground pepper
  • 1 tbsp butter to cook

Sauce

  • reserved wild mushroom stock
  • 300ml port
  • 3/4 of the reserved mixed mushrooms from filling
  • 150ml double cream

Asparagus

  • 2 tbps virgin olive oil
  • 1 bunch of fine fresh asparagus, bottoms trimmed (you may reserve these for a soup)
  • 3 large plum tomatoes or vine ripened tomatoes, seeds removed and finely diced
  • 1 garlic clove, crushed
  • maldon salt and freshly ground pepper

To Serve

  • remaining reserved 1/4 of mushrooms
  • handful of chervil sprigs
  • 1 tsp truffle oil

Method

  1. To Prepare Crepes: Place the flour with the porcine powder and a little seasoning in a bowl. Make a well in the centre of the flour and pour in the milk, eggs and truffle oil and gradually beat it in so that you have a smooth batter. Place the batter in the refrigerator for 10-30 minutes.
  2. Sauce: Place the reserved wild mushroom water and port in a saucepan and place it over a moderate heat to simmer and reduce while you prepare the dish. Keep an eye on it so that it doesn't totally evaporate, if it reduces to mush just add a little more port or some water.The sauce should be reduced so that it coats the back of a spoon.
  3. To Cook Crepes: Melt the butter in a crepe pan or large flat frying pan over a moderate heat. When the butter has melted and the pan is hot pour in around 3 tbps of the batter and spread the batter out by moving the pan so that it is around 15-20cm in diametre. Cook the pancake so that it is just set then turn it over and cook the other side for a couple of minutes. Turn the pancake out on a warm plate and keep it warm while you prepare the rest of the batter. You will need to make 6 pancakes. Keep them hot while you prepare the remaining ingredients for the dish.
  4. Filling: Heat the olive oil in a saucepan over a moderate heat. When the oil is hot add the garlic to the pan and cook it for 1 minute, then add the mushrooms and cook them while stirring regularly for 5 minutes until they are soft and tender. Remove a generous third of the mushroom mixture from the saucepan for the sauce and to garnish the dish. Stir in the double cream and increase the temperature slightly and allow it to cook for a further couple of minutes. Remove the pan from the heat and stir in the truffle oil, chervil, chives, nutmeg and a little salt and pepper, and stir it into the mushrooms so that it is well distributed. Keep the filling hot until ready to serve
  5. To finish the Sauce: Stir in a 3/4 of the reserved mushroom mixture to the reduced stock and port and bring it to a simmer. Place half of the sauce mixture into a small saucepan and add the double cream and bring it to a simmer. Remove the sauces from the heat and keep warm until ready to serve.
  6. Asparagus and Tomatoes: Place the olive oil in a large saucepan over a moderate high heat, when the oil is hot stir in the garlic and cook it for 30 seconds. Add the blanched asparagus spears to the pan heat it through for 1-2 minutes until hot, remove the pan from the heat and gently stir in the tomatoes. Season with a little salt and pepper and keep warm until ready to serve.
  7. To Serve: Place the crepes in the dariole moulds or ramekins so that they cover the sides and you have the rest of it hanging out at the sides, so that you have enough pancake to seal in the mushroom filling. Distribute the wild mushroom filling in the moulds so that they come up to the top or near enough. Fold over the pancake so as to seal in the filling. Distribute the asparagus and tomato around 6 plates and turn out the pancakes in the centre of each plate. Quickly heat the remaining mushrooms if they are cold and garnish the top of the pancakes with them and a sprig of chervil. Drizzle the two sauces with the mushrooms around the plate. Drizzle the truffle oil around the pancakes. Serve hot.