INGREDIENTS

INSTRUCTIONS

Clean the mushrooms and cut them in 1/2-inch dice. Heat a tablespoon of
olive oil and a teaspoon of butter in a large non-stick skillet and stir
the minced garlic in it for a minute. Add the mushrooms and a little salt,
and saute for 10-12 minutes, until they are tender and starting to sizzle.
In another skillet, cook the chopped onions in the remaining olive oil and
butter, with a dash of salt, until they are soft and turning golden.
Peel the potatoes and cut them in 1/2-inch dice. Combine them in a saucepan
with the white wine and enough water just barely to cover them, as well as
1/2 teaspoon of salt. Bring the water to a boil, lower the heat to a
simmer, cover the pan tightly, and cook for 10-15 minutes, until the
potatoes are just tender. Remove the lid and continue cooking gently,
stirring once or twice, until the liquid is reduced and thickened to a
sauce. Stir in the sauteed onions and mushrooms, as well as chopped parsley
and fresh-ground black pepper to taste.
Allow the potato-mushroom mixture to cool slightly, then fill the crepes.
Spoon 2-3 rounded tablespoons of filling across the center of each crepe,
then sprinkle a litle grated cheese over the filling before rolling or
folding the crepe loosely over it. You should have about a dozen filled
crepes.
Cover the crepes loosely with aluminum foil and bake in a 350 degree oven
for 10-15 minutes, or until they are hot through and the cheese is
completely melted.
Source: "The New Vegetarian Epicure" by Anna Thomas
Posted to MM-Recipes Digest V3 #267
Date: Sun, 29 Sep 1996 23:55:26 +0000
From: Linda Place <placel@worldnet.att.net>

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