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Crêpes with Wild Mushrooms, Asparagus and Brie recipe

Crepes with Wild Mushrooms, Asparagus and Brie.

Wedges of brie cheese are tucked aroundtender, folded crêpes and topped with steamed asparagusand a garlicky wild mushroom and tarragon sauce.

Recipe: Crêpes withWild Mushrooms, Asparagus and Brie

8 (8-inch) crêpes (see recipe forBasic Crêpes)
2 (8-ounce) wheels Wisconsin Brie cheese, sliced into 1/2 inchwedges
1 pound fresh asparagus
2 tablespoons butter – divided use
1 pound sliced wild mushrooms: mixture of crimini, shiitake andportobello
1 medium sweet onion, coarsely chopped
1 tablespoon coarsely chopped fresh garlic
1 (14 1/2-ounce) can vegetable broth
1/2 teaspoon coarse ground pepper
1/4 teaspoon salt
1/2 cup chopped fresh Italian parsley
1 tablespoon snipped fresh tarragon

  • Fold Crêpes into quarters. Tuckwedges of Brie between folds. Place on cookie sheet; bake at375°F (190°C) for 10 to 15 minutes or until cheese ismelted.
  • Meanwhile, steam asparagus.
  • In skillet, melt 1 tablespoon butter overmedium heat; add mushrooms, onion and garlic. Saut untilmushrooms are browned, 6 to 8 minutes. Add vegetable broth, pepperand salt. Cook for 10 to 15 minutes to develop flavors. Whiskin remaining 1 tablespoon butter, parsley and tarragon.
  • To serve, place 2 crêpes on individualplates. Arrange asparagus spears on plate; spoon mushroom mixtureover crepes.

    Makes 6 servings.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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