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- Crepes with Wild Mushroom Ragu
- (Crepes con Ragł di Funghi Selvatici)
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Ingredients:
For the Crepes:
2 and 1/4 cups all purpose flour
3 eggs
2 cups of water
2 tablespoons extra virgin olive oil
Salt
For the Mushroom Filling:
1/4 cup extra virgin olive oil
1 cup cremini mushrooms, sliced
1 cup shitake mushrooms, sliced
2 shallots, finely diced
1 celery stalk, finely diced
1 cup chicken stock
Grated Grana Padano cheese (optional)
Directions:
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- For the Crepes:
In a mixing bowl, beat the eggs, and then add the flour, water, olive oil and a pinch of salt. Beat until smooth, adding water if the batter is too thick or flour if it is too thin.
Heat a small nonstick skillet.
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- Cook 1/4 cup of the batter until golden and set on both sides, turning once.
For the Sauce:
Heat the olive oil in a pan.
Saute the mushrooms 10 minutes, add the shallots and the celery and cook for 2 minutes.
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- Add the stock or water to cover.
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- Let the sauce simmer until it becomes thicker, about 20 minutes.
Spoon the mushroom mixture over the crepes; roll into logs or fold into triangles.
Serve as it is, or warm in a preheated 350° F oven for 15 minutes.
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- Sprinkle with Grana Padano cheese. Serves 2.
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