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If your friends appreciate food and cook well, there’s no element of surprise (or disappointment) with pot-lucks. So when I invited a few friends over for a walk in a nearby nature preserve, followed by drinks, a ‘pot-luck’ and an evening of card playing, I knew there would be none of the traditional covered dishes, casseroles or jello salads.
Tomorrow I will post the whole dinner but for today I wanted to spotlight the first dish of the evening. It was inspired by a gift mix of exotic mushrooms and the truffle products that I received from Marx Foods, an online purveyor of exotic and organic products.
Ingredients for Dry Seasoning:
1 dried morel
1 dried porcini
star anise
nutmeg
dash of truffle salt
Pulverize all into a powder and reserve to side.
Filling
3 ozs. dried morel + porcini mushrooms
8 ozs. fresh mushrooms sliced
Fontina cheese
1/2-1 teaspoon of seasoning powder
1 shallot minced
tomato paste
splash of wine (white or marsala)
dash of Worcestershire Sauce
white truffle oil
butter
olive oil
parsley
• Rehydrate mushrooms in hot water (save water).
• Saute mushrooms and shallot in combo of olive oil and butter with about a teaspoon of the dry seasoning.
• Add a little tomato paste (about 1 tsp that has been mixed with about 1/4 cup of reserved water) and a splash of wine.
• Cook for about 5-10 minutes until flavors meld.
• Add S+P to taste.
• Remove mushrooms with slotted spoon, sprinkle chopped parsley and add small drizzle of white truffle oil on them and reserve to side.
Sauce
Add 1 teaspoon of dry seasoning and reduce. I had planned to add a touch of cream to the sauce that remained but it reduced so nicely and was rich enough.
To Serve
Layer crepe with mushrooms and fontina cheese, fold over, sprinkle with parmesan cheese and bake for about 10 minutes.
Always one to take a shortcut (especially if the task at hand is not pleasing to me), I used store-bought crepes. 
Finishing Touch
Spoon sauce over and serve. 
This recipe serves 4-6.
Come back tomorrow for the rest of the meal.
21 Comments
Joan, I could eat crepes anytime of the day and this looks very scrumptious.
Mmmmm Joan! I love creppes! I used to go to a creps restaurant in Barcelona nearly every weekend… that was yeaaaaars ago. Never tried to cook them at home.
Yours looks sooooo deliciosa, I love the combo of elements. Is there a free chair for the cards play? ;D
this is a friggin’ mushroom explosion! love it – but i’m obsessed w/ all things mushroom (maybe back in the day i was a little into those other mushrooms, but don’t tell my mom, joan…seriously. i’m a successful educator now and will always say no to drugs!). anywho’s, all i want to say is i want friends like you. i want my friends to plan a walk in nature followed by drinks and cards (and this meal). my friends are so boring.
Mmmm. Delicious! Love the mushrooms in the crepes. Better than any tuna casserole!
Joan, I love anything different and this fits the bill. Right now I have Gnafron in the oven. Will blog about it soon.
gnafron? I had to google the word to find out what it is. I look forward to seeing the post.
Wow, I love crepes and haven’t made them lately…love the idea of stuffing with mushrooms, look delicious.
wow gourmet crepes
That filling sounds wonderfully decadent. I bet it would be great on a steak too!
Crepes, mushrooms and marsala, this combo will be always a winner! Absolutely yummy recipe
Cheers,
Gera
Oh, my! This looks amazing. I love anything with porcini mushrooms! And truffled salt would certainly bump it up a notch!
Valerie
I love crepes and I love mushrooms – that you brought them both together in one delicious dish – well you just have my everlasting gratitude. Cannot wait to try. Love the short cut too!
The photo is amazing! You just want to reach out into the screen and devour these crêpes!
Yum, like the trifecta of mushrooms? Sounds and looks tasty!
These crepes look big on taste … great combination of flavors Joan!
Wow Joan! That is a masterpiece. Marx Foods picked the right blogger to send their goodies to…
LL
Congratulations on winning the Marxfoods best recipe contest. Love the theme of your blog, clean and simple, up my alley.
Congrats again, Joan! This dish looks soooo yummy. Can’t wait to try it!
Congratulations on winning the Marx Foods Best recipe contest. Your recipe sounds delicious!
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