Wild Mushroom Crêpes with Sunny Eggs

When we lived in Chicago, one of our favorite weekend traditions in the winter was going to see a movie and then eating at La Creperie. The restaurant was cozy and warm and the food was delicious. This dish brought us back there. 🙂

This wonderful dinner was also reminiscent of the mushroom crêpes that my Mother-in-Law serves on Christmas Eve as part of a traditional multi-course Ukrainian feast. I loved that this version incorporated roasted wild mushrooms- it made them rich with mushroom flavor. Incorporating an egg made them hearty enough to serve for dinner. (This dish really could be served any meal of the day.)

This recipe was adapted from a Food and Wine “staff favorite” recipe contributed by Twin Cities chef Thomas Boemer. I increased the garlic and modified the proportions and method. We ate them with roasted asparagus on the side. Perfect!

I’m sharing my cozy dish at Angie’s Fiesta Friday #215 this week, co-hosted by Laurena@ Life Diet Health and Alex @Turks Who Eat. Enjoy!
Yield: Serves 6

Make the Sauce:

  1. In a medium saucepan (I used a 1.5 quart), melt 1 tablespoon butter over moderate heat.
  2. Whisk in all-purpose flour until combined.
  3. Gradually whisk in 1/2 cup cream and simmer until thickened, about 2 minutes.
  4. Gradually whisk in remaining 1/2 cup cream, nutmeg, and 1/2 cup of the mushroom filling.
  5. Simmer over low heat, stirring occasionally, until no floury taste remains, about 7 minutes.
  6. Transfer to a food processor, blender, or using an immersion blender in the pot, purée until smooth.
  7. Return sauce to pan and season with salt to taste. Keep warm.

Make the Crêpes:

  1. In a medium bowl, whisk 4 eggs, milk, bread flour, melted butter, and kosher salt until smooth.
  2. Heat a 10-inch nonstick skillet or crêpe pan over moderate heat; brush with melted butter or oil. (I did 2 pans at once.)
  3. Add about 1/4 cup of the batter, about one-sixth, swirling to coat the pan evenly. Cook until lightly browned on bottom, about 2 minutes.
  4. Using a spatula, flip crêpe; reduce heat to moderately low.
  5. Arrange about one-sixth of the remaining mushroom sauce in a ring on crêpe, about 4 large spoonfuls, and immediately crack 
1 egg in center of ring. Lift the ring and allow the egg white to spread around the crêpe.
  6. Cook until egg white is set and yolk is still runny, about 3 minutes.
  7. Top with a few mesclun leaves. Drizzle with one-sixth of the roasted mushroom filling, mushroom sauce, and garnish with thyme, salt, and pepper. Transfer to a plate.
  8. Repeat procedure to make 5 more crepes. Serve immediately.

One Year Ago: Buckwheat Popovers

Two Years Ago: Pear Clafoutis

Three Years Ago: Vanilla-Bean Sablés and Viennese Sablés

Four Years Ago: Bread Machine Brioche

Five Years Ago: Asparagus Gruyère Tart

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Wild Rice & Mushroom Casserole

This hearty vegetarian main course casserole would be a lovely option to serve vegetarian guests during the holidays. We ate it as a cozy winter meal with roasted broccoli and green salad.

The puréed beans add creaminess to the filling. After reading comments about this recipe online, I was apprehensive to include all of the bean liquid required in the original recipe because others had complained that the final consistency was mushy. I only used half of a cup but next time I would include 1 cup or even additional liquid (noted below).

This recipe was adapted from The New York Times, contributed by Melissa Clark. I substituted celery for fennel, added a chipotle chile, used mixed baby greens, and reduced the breadcrumbs, beans, liquid, and baking time. It was the ultimate dish to utilize my brand new giant 14-inch skillet. Yay! The vegetables could be cooked in batches if using a smaller pan, of course.

Yield: 12 servings

  • 2 ¼ cups vegetable, mushroom or chicken stock
  • coarse salt
  • 1 ¼ cups wild rice, rinsed
  • 9 t0 10 tablespoons extra-virgin olive oil, more as needed
  • 24 oz sliced mushrooms, preferably a mix of different kinds (I used cremini mushrooms.)
  • 3 leeks, white and light green parts only, thinly sliced
  • 1 celery heart or 2 fennel bulbs, trimmed and chopped
  • 5 ounces mixed baby kale, chard, and spinach
  • 7 fat garlic cloves (4 chopped, 3 finely grated or crushed into a paste)
  • ½ tablespoon tomato paste
  • teaspoon red pepper flakes
  • (14-ounce) cans white beans, strained with liquid reserved (I used cannellini beans.)
  • 1 chipotle chile in adobo sauce (about 2 tsp)
  • tablespoons freshly squeezed lemon juice
  • cup chopped fresh cilantro (or basil)
  • cup chopped fresh parsley
  • 1 1/4 cups panko or coarse bread crumbs
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon finely grated lemon zest
  • cup grated Parmesan cheese, optional
  1. Taste broth; if bland, season to taste with salt. In a medium pot, bring broth to a boil over high heat. Stir in rice, lower heat, cover and simmer until just tender, about 1 hour, or according to package directions. Fluff rice with a fork, cover and let stand for 10 minutes.
  2. Meanwhile, sauté vegetables: In a large, heavy skillet, heat 3 tablespoons oil over medium-high heat. Add the mushrooms and cook, stirring, until brown and crispy, about 8 to 10 minutes. (If using a smaller pan, cook in batches, adding oil if necessary.)
  3. Adjust heat as needed to prevent burning. Transfer cooked mushrooms to a plate and sprinkle lightly with salt.
  4. In the empty skillet, heat 2 tablespoons oil over medium heat. Stir in leeks, fennel/celery and 1 teaspoon salt; cook, stirring, until soft but not browned, about 8 minutes.
  5. Stir in baby greens, chopped garlic, tomato paste and red pepper flakes, and cook until garlic starts turning golden, another 2 minutes. Remove skillet from heat.
  6. Heat oven to 400 degrees, and oil a 9-by-13-inch casserole dish. (I used cooking oil spray.)
  7. In a blender, purée 2 cans beans with 1/2 cup to 1 cup of the reserved liquid, chipotle, lemon juice, 1 grated garlic clove, and salt to taste. (I used a Vitamix.)
  8. Stir bean purée, remaining whole beans (drained), mushrooms, cilantro, parsley and cooked wild rice into skillet with vegetables. Taste and add more salt or lemon as needed; it should be well seasoned. Add additional bean liquid, if necessary, in order to achieve desired consistency. Scrape into prepared baking dish.
  9. In a small bowl, combine bread crumbs, rosemary, lemon zest, remaining 2 grated garlic cloves and 1/4 teaspoon salt. Stir in 1/4 cup olive oil and Parmesan, if using.
  10. Sprinkle evenly on top of casserole and bake until golden, 15 to 20 minutes. Let cool slightly before serving.
Note: To make part of this recipe in advance, assemble casserole and prepare topping (separately) up to 24 hours ahead. Refrigerate, covered, in separate containers. Just before baking, spread breadcrumb topping evenly over the casserole. Cover with foil and bake for 20 minutes. Remove foil and continue baking until heated through and topping is golden, another 20 to 30 minutes.

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Turkey à la King

Is it okay to make a comfort food dish using leftovers from a comfort food meal? Hope so! 😉

This dish reminds me of a chicken dish that I used to make –long ago– for my husband served over waffles. No wonder he loved this upgraded version! It was a wonderful way to use the rest of our leftover Thanksgiving turkey. It would also be fabulous with rotisserie chicken meat.

This recipe was adapted from The New York Times, contributed by Sam Sifton. I doubled the recipe to accommodate all of my leftover turkey. We ate this creamy concoction with my favorite Sweet Potato Biscuits, but it would also be amazing served over waffles, as a crepe filling, or with noodles. My son ate some over toast. Great.

  • 1 stick (8 tablespoons) unsalted butter
  • 2-3 T olive oil
  • 1/4 cup all-purpose flour
  • 2 to 3 1/2 cups turkey or chicken stock, low-sodium if store-bought
  • 1 pound sliced mushrooms, ideally wild (I used cremini mushrooms)
  • 3 cups shredded cooked turkey or rotisserie chicken
  • cup heavy cream or half & half
  • cups frozen peas
  • tablespoons dry sherry
  • coarse salt and freshly ground black pepper, to taste
  • finely chopped parsley, for garnish
  1. Make a roux. In a small saucepan set over medium heat, melt 4 tablespoons of the butter. When it begins to foam, sprinkle the flour over it, and whisk to combine, then continue whisking until it begins to turn the color of straw, approximately 7-10 minutes.
  2. Slowly add 1 cup of the stock to this mixture, and stir to combine. Add more stock to thin the sauce. Keep warm.
  3. Set a large sauté pan over medium-high heat, and add the olive oil.
  4. Add the mushrooms, and cook, until the mushrooms have released their moisture and begun to get glossy and soft, approximately 7-10 minutes.
  5. Add the turkey (or chicken), then the warm sauce and cream, and stir to combine.
  6. Add the peas, then cook, stirring occasionally, until the mixture is hot and has thickened slightly, approximately 7-10 minutes.
  7. Stir in the sherry, adjust seasonings and serve over biscuits or toast, rice or buttered noodles, or as a crepe filling or waffle topping, garnished with the parsley.

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Winter Squash & Wild Mushroom Curry

This dish was quick to prepare and was absolutely fabulous. The biggest mistake I made was not doubling the recipe! I made it for an early birthday celebration dinner for my mom. We topped it off with a birthday pear snacking cake for dessert. 🙂 It was a great autumn comfort food meal.

This recipe was adapted from The New York Times, adapted from Madhur Jaffrey’s “Vegetarian India,” contributed by David Tanis. I increased the amount of squash, mushrooms, and garlic. Any type of wild or cultivated mushrooms could be used such as royal trumpets, oyster, shiitakes, chanterelles, or cremini mushrooms; I used a combination of cremini and shiitake mushrooms. The recipe below is double the original recipe. We ate it served over brown Basmati rice with warm naan on the side.

Yield: 8 Servings

  • tablespoons vegetable oil
  • 20 to 28 ounces butternut or other winter squash, peeled and diced in 1/2-inch cubes
  • coarse salt and freshly ground black pepper
  • 2 to 4 small whole green chiles, such as jalapeño or serrano
  • medium shallots or 1 small onion, finely diced
  • teaspoon black mustard seeds
  • teaspoon cumin seeds
  • handful of fresh or frozen curry leaves, optional (basil leaves could also be substituted)
  • garlic cloves, minced
  • teaspoons ground coriander
  • pinch of cayenne, or more, to taste
  • teaspoon turmeric
  • 2 1/4 pounds mushrooms, preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick
  • 15 oz can coconut milk
  • tablespoons lime juice (from 1 lime)
  • cilantro sprigs, for garnish
  1. In a wide skillet, heat oil over medium-high heat. When hot, add squash cubes in one layer. Season with salt and pepper. (This may be done in batches.) Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
  2. Cut a lengthwise slit in each chile to open it, but leave whole. (This allows the heat and flavor of the chile to release into the sauce without making it too spicy.)
  3. Add shallots to skillet, salt lightly and cook, stirring, 1 minute.
  4. Add mustard seeds, cumin seeds and curry/basil leaves and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
  5. Add mushrooms to pan, season with salt and toss to coat. Continue to cook, stirring, until mushrooms begin to soften, about 5 minutes.
  6. Return squash cubes to pan, stir in coconut milk and bring to a simmer.
  7. Lower heat to medium and simmer for another 5 minutes.
  8. If mixture looks dry, thin with a little water. Taste and season with salt.
  9. Just before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro leaves.

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Spaghetti Pie with Wild Mushrooms & Spinach

This is a cheesy and delicious vegetarian comfort food dish. The pie was inspired by roadside diner spaghetti sandwiches in New Zealand! 🙂

This recipe was adapted from Food and Wine, contributed by Gail Simmons. I increased the amount of garlic and spinach and modified the baking time for a convection oven. I used a combination of cremini and shiitake mushrooms. Wonderful.

Yield: serves 8 to 10

  1. Preheat the oven to 425°, preferably on convection. Tightly wrap the outside of 
a 9-inch springform pan with foil and brush the inside with butter or spray with cooking oil.
  2. In a pot of salted boiling water, cook the spaghetti 
until barely al dente; drain.
  3. In a large skillet, heat 2 tablespoons of the olive oil. Add the onion and garlic and cook over moderately high heat, stirring, until sizzling, about 1 minute.
  4. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until browned, 10 to 12 minutes. Scrape into a bowl.
  5. In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the spinach, season with salt and pepper and cook over moderate heat, stirring, until just wilted, about 2 minutes. Incorporate all of the brown bits from the bottom of the pan.
  6. Scrape spinach into the mushrooms and let cool slightly.
  7. In a large bowl, beat the eggs with the milk.
  8. Add the spaghetti, mushroom mixture, 3 cheeses, sage, thyme, 1 1/2 teaspoons of salt and 1 teaspoon of pepper; mix well.
  9. Scrape into the prepared pan and smooth the top.
  10. Set the pan on a baking sheet and bake for about 30 minutes in a convection oven or 35 minutes in a standard oven, until bubbling and the top 
is golden.
  11. Let stand for 15 minutes. Remove the ring, cut 
the pie into wedges and serve.

I’m sharing my pie at Angie’s Fiesta Friday #196, co-hosted by Jhuls @The Not So Creative Cook and Antonia @ Zoale.com. Enjoy!

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Three Cheese Crepe Manicotti

During my college days, I was lucky enough to celebrate Easter with one of my roommates and her large Italian family. It was always an amazing feast. One of the first courses served was a homemade manicotti. I’ve loved it ever since- and now think of it in the springtime.

I was drawn to the “French” twist in this version, using crêpes in lieu of pasta. They were tender and delicious. Lovely.

This recipe was adapted from Food and Wine contributed by Christine Dimmick. I adjusted the seasoning and ratios. I also modified the crêpe batter technique from using a blender to hand-whisking, and to cooking them on a lightly oiled crêpe pan, my tried and true method. This dish could be modified to include any variety of fillings in the crêpes. Next time I may incorporate spinach or mushrooms. 🙂

  • 2 cups ricotta cheese (15 ounces), preferably fresh
  • 1 cup shredded mozzarella (about 6 ounces)(part-skim okay)
  • 2/3 cup coarsely chopped basil, plus more for garnish
  • 3 cloves garlic, minced
  • coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 cup all-purpose flour
  • 1 1/4 cup water
  • 5 large eggs, lightly beaten
  • vegetable oil, for the pans
  • 3 cups tomato sauce, preferably homemade (I used local Mamma Lombardi’s Marinara Sauce)
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  1. In a large bowl, combine the ricotta with the mozzarella, basil, garlic, 1/2 teaspoon of salt, and the pepper. Taste and adjust seasoning, to taste.
  2. In a bowl, whisk the flour and eggs until thoroughly combined. Add the water and a generous 1/2 teaspoon of salt. Whisk until smooth.
  3. Heat an 8-inch crêpe or omelet pan over moderately high heat. Using a brush, lightly oil the pan and add a small ladle of the batter (about 1/4 cup); working quickly, swirl the pan to coat it evenly.
  4. Cook until the top of the crêpe is dry and the bottom is lightly golden, about 1 minute. Flip the crêpe and cook until the bottom is lightly golden, about 20 seconds longer.
  5. Transfer the crêpe to a large plate and repeat with the remaining batter to make a total of 16 crêpes.
  6. Preheat the oven to 375°, preferably on convection.
  7. Coat the bottom of a 3-quart baking dish with 1 cup of the tomato sauce.
  8. Arrange the crêpes on a work surface. Spoon 2 tablespoons of the ricotta filling in a line down the center of each crêpe. Loosely roll up the crêpes, burrito-style with ends folded in, and arrange them, seam side up, side by side in the baking dish. (I placed them in 2 rows of 8 crêpes.)
  9. Pour the remaining 2 cups of tomato sauce over the manicotti and sprinkle with the Parmesan cheese.
  10. Cover the pan tightly with foil and bake for 15 minutes. Uncover and continue to bake for an additional 5 minutes, or until the tomato sauce is bubbling and the manicotti are heated through.
  11. Garnish with basil, if desired. Serve piping hot.

Make Ahead: The unbaked manicotti can be refrigerated overnight. Allow up to 15 minutes longer for baking.

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Sheet Pan Chicken & Mushrooms with Parsley Sauce

This dish was a quick and special weeknight meal. The parsley sauce really made the dish fabulous. I loved the roasted lemon slices as well. We ate it with roasted potatoes and asparagus on the side. Eating it with a green salad and quinoa, suggested by the author, would also be lovely.

This recipe was adapted from Food and Wine, contributed by cookbook author Julia Turshen. I increased the amount of chicken, mushrooms, and garlic. Delicious!

Yield: Serves 4 to 6

  • 2 pounds skinless, boneless chicken thighs
 (I used 10 thighs)
  • coarse salt
  • freshly ground black pepper
  • 1/2 cup plus 2 tablespoons (for each sheet pan) extra-virgin olive oil
  • 1 1/2 pounds (24 oz) mixed mushrooms, such as shiitake and cremini, stemmed and halved if large
  • 1 lemon, thinly sliced, plus slices for garnish
  • 1/2 cup finely chopped parsley, plus more for garnish, as desired
  • 2 tablespoons red wine vinegar
  • 2 large garlic cloves, minced
  1. Preheat the oven to 450°, preferably on convection roast, and place a large rimmed baking sheet in the oven to heat. (I used 2 sheet pans but may try to use only one next time.)
  2. Season the chicken generously 
on both sides with salt and pepper.
  3. Drizzle 2 tablespoons of the olive oil onto each hot baking sheet.
  4. Arrange the chicken in a single layer on the hot sheet and roast for about 5 minutes, until the chicken begins to brown.
  5. In a medium bowl, toss the mushrooms and lemon slices with 2 tablespoons of the olive oil.
  6. Remove sheet pan(s) from the oven and flip the chicken thighs.
  7. Carefully scatter the mushrooms and lemon slices 
evenly around the chicken.
  8. Return the sheet pan(s) to the oven and roast for about 30 minutes, rotating the pan(s) halfway through, until the mushrooms 
and lemon are browned and the chicken is cooked through.
  9. Meanwhile, in a small bowl, mix the remaining 6 tablespoons of olive oil with the 1/2 cup of parsley, the vinegar and garlic. Season the sauce with salt.
  10. Transfer the chicken, mushrooms and lemon slices to a platter.
  11. Drizzle with some of the sauce and garnish with lemon and parsley. Serve, passing the remaining sauce at the table.

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