Mushroom Crepes Chasseur

Mushroom Crepes Chasseur

(French for hunter) often refers to a brown sauce of mushrooms, shallots, and wine that’s served with game. Here, the hunter is in search of mushrooms. Use any combination of mushrooms you like. With red wine, honey, and vegetable broth, the sauce takes on sour, sweet, and salty tones. To make ahead, stack cooled crepes between sheets of wax paper and freeze in a zip-top plastic bag for up to 3 months. You can make the filling and sauce a day ahead.

Yield 6 servings

1 cup all-purpose flour
1 cup chickpea (garbanzo bean) flour*
1/2 teaspoon salt
2 cups warm water
2 tablespoons olive oil
Cooking spray
4 cups vegetable broth
1/2 cup water
1/2 cup dried porcini mushrooms (about 1/2 ounce)
3/4 cup dry red wine
2 tablespoons honey
2 tablespoons olive oil
2 cups chopped onion
2 (8-ounce) packages button mushrooms, coarsely chopped
8 ounces shiitake mushroom caps, coarsely chopped
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
6 garlic cloves, minced
2 tablespoons water
2 teaspoons cornstarch
1/4 cup finely chopped fresh flat-leaf parsley

Lightly spoon flours into dry measuring cups; level with a knife. Combine
flours and 1/2 teaspoon salt in a medium bowl. Add 2 cups water and 2
tablespoons oil, stirring with a whisk until smooth. Let stand 20 minutes.

Heat an 8-inch crepe pan or nonstick skillet coated with cooking spray over
medium-high heat. Remove pan from heat. Pour a scant 1/4 cup batter into
pan; quickly tilt pan in all directions so batter covers pan with a thin
film. Cook about 40 seconds. Carefully lift edge of crepe with spatula to
test for doneness. Turn crepe when it can be shaken loose from the pan and
underside is lightly browned; cook 30 seconds on other side.

Place crepe on a towel; cool. Repeat procedure until all of the batter is
used to make 12 crepes. Stack crepes between single layers of wax paper to
prevent sticking.

Bring broth and 1/2 cup water to a boil in medium saucepan; remove from
heat, stir in porcini. Let stand 30 minutes. Strain mixture through a sieve
into a bowl; reserve broth mixture and porcini. Add red wine and honey; set

Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.
Add onion; sauté 3 minutes. Add reserved porcini; sauté 1 minute. Add button and shiitake mushrooms; cook 4 minutes or until mushrooms release moisture, stirring occasionally. Reduce heat to medium, stir in pepper, nutmeg, 1/8 teaspoon salt, and garlic. Cook 1 minute, stirring frequently. Add 3/4 cup
broth mixture; reduce heat, and simmer 15 minutes, stirring occasionally.

Bring remaining broth mixture to a boil; cook until reduced to 1 1/2 cups
(about 12 minutes). Combine 2 tablespoons water and cornstarch, stirring
with a whisk. Stir cornstarch mixture into broth mixture. Bring to a boil;
cook 2 minutes or until sauce thickens.

Spoon 1/3 cup mushroom mixture in center of each crepe; fold sides and ends over, and place, seam side down, on a plate. Repeat procedure with remaining mushroom mixture and crepes, placing 2 crepes on each of 6 plates. Top each serving with about 1/4 cup sauce; sprinkle with 2 teaspoons parsley.

*Note: Chickpea flour can be found in health food stores.