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Crêpes with Wild Mushrooms, Asparagus and Wisconsin Brie
Courtesy of Wisconsin Milk Marketing Board
Servings: 4
Prep Time: 15 Min. Cook Time: 25 Min. What you need:
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+ 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 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. Wine pairings:
White Table Wine, White Zinfandel, Sauvignon Blanc
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