Crêpes with Wild Mushrooms, Asparagus and Wisconsin Brie
Courtesy of Wisconsin Milk Marketing Board
Servings: 4
Prep Time: 15 Min.
Cook Time: 25 Min.
Prep Time: 15 Min.
Cook Time: 25 Min.
What you need:
* 8 crepes (8 in. diameter)
* 2 small wheels (8 oz. each) Wisconsin Brie cheese, sliced into 1/2 in. wedges
* 1 lb. fresh asparagus
* 2 Tbsp. butter, divided
* 1 lb. sliced wild mushrooms: mixture of crimini, shiitake and portobello
* 1 medium sweet onion, coarsely chopped
* 1 Tbsp. coarsely chopped fresh garlic
* 1 can (14 1/2 oz.) chicken broth
* 1/2 tsp. coarse ground pepper
* 1/4 tsp. salt
* 1/2 c. chopped fresh Italian parsley
* 1 Tbsp. snipped fresh tarragon
* 2 small wheels (8 oz. each) Wisconsin Brie cheese, sliced into 1/2 in. wedges
* 1 lb. fresh asparagus
* 2 Tbsp. butter, divided
* 1 lb. sliced wild mushrooms: mixture of crimini, shiitake and portobello
* 1 medium sweet onion, coarsely chopped
* 1 Tbsp. coarsely chopped fresh garlic
* 1 can (14 1/2 oz.) chicken broth
* 1/2 tsp. coarse ground pepper
* 1/4 tsp. salt
* 1/2 c. chopped fresh Italian parsley
* 1 Tbsp. snipped fresh tarragon
What to do:
1. Fold crepe into quarters. Tuck wedges of Brie between folds. Place on cookie sheet; bake at 375° F for 10 to 15 min. or until cheese is melted.
2. Meanwhile, steam asparagus. In skillet, melt 1 Tbsp. butter over medium heat; add mushrooms, onion and garlic. Sauté until mushrooms are browned, 6 to 8 min. Add chicken broth, pepper and salt. Cook for 10 to 15 min. to develop flavors. Whisk in remaining 1 Tbsp. butter, parsley and tarragon.
3. To serve, place 2 crepes on individual plates. Arrange asparagus spears on plate; spoon mushroom mixture over crepes.
2. Meanwhile, steam asparagus. In skillet, melt 1 Tbsp. butter over medium heat; add mushrooms, onion and garlic. Sauté until mushrooms are browned, 6 to 8 min. Add chicken broth, pepper and salt. Cook for 10 to 15 min. to develop flavors. Whisk in remaining 1 Tbsp. butter, parsley and tarragon.
3. To serve, place 2 crepes on individual plates. Arrange asparagus spears on plate; spoon mushroom mixture over crepes.
Wine pairings:
White Table Wine, White Zinfandel, Sauvignon Blanc