- 8
Ingredients
- 8 long strips scallion greens
- 3 teaspoons corn, safflower or olive oil
- 1/2 cup onion, chopped
- 1/3 cup pine nuts
- 2 pounds domestic mushrooms, chopped in a food processor (about 3 cups)
- 1/4 cup chives, chopped
- 1/2 teaspoon Tabasco sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 8 fresh shiitake mushrooms
- 1/4 cup water
- 1 tablespoon soy sauce
- 8 crepes
Preparation
Step 1
Bring a small pot of water to a boil. Add the scallion greens and boil for about 10 seconds, until the greens are softened. Drain, pat dry and set aside.
Heat two teaspoons of the oil in a nonstick skillet. When hot, add the onion and nuts and cook until the onion is softened and the nuts are browned. Add the mushroom duxelle and cook until the liquid evaporates, about three minutes. Toss in the chives and season with the Tabasco, sugar and salt.
In a small skillet, heat the remaining one teaspoon of oil. When hot, add the shiitake mushrooms and the water, cover the pan and cook about two minutes. Remove the cover and continue to cook until all the water has evaporated and the mushrooms are browned. Brush the tops of the shiitake mushrooms with the soy sauce and cut each into thirds.
To serve, arrange each crepe in a small cup and fill the center with a heaping tablespoon of the mushroom filling. Lift up all sides of each crepe and tie together at the top with a piece of scallion green. (The packets should resemble money sacks.) Put one sack on each plate and garnish the plates with pieces of the shiitake mushrooms.
Crepes
3/4 cup flour
1/2 cup skim milk
3 egg whites
1/2 cup water
1 1/2 tablespoon sugar
1 1/2 tablespoon rum
4 teaspoons, plus 1/4 teaspoon, corn, safflower or sunflower oil
Place the flour in a medium-sized bowl. Whisk in a third of a cup of the milk and the egg whites, beating until smooth. Add the remainder of the milk, water, sugar, rum and four teaspoons of the oil and whisk until well blended.
Heat a small (about six inches in diameter) nonstick skillet and add the remaining quarter teaspoon of oil to the pan (see note) to coat it. When the oil is hot, place one tablespoon of the batter in the skillet and quickly tilt and shake the pan to cover the bottom of the pan with the batter. The faster you spread the batter, the thinner your crepe will be. Allow the crepe to cook between 35 and 45 seconds, until browned on the bottom, then turn it over and cook on the other side for an additional 30 seconds. Continue with the remaining batter.
YIELD Sixteen crepes
NOTE The pan needs to be oiled only once, at the beginning.