Makes 12 crepes to serve 6
1/2 ounce dried wild mushrooms6 tablespoons unsalted butter1 medium yellow onion, minced1/2 pound fresh button mushrooms, thinly sliced6 ounces thinly sliced prosciutto, cut into thin strips2 tablespoons all-purpose flour2 cups milk3/4 cup grated Parmigiano Reggiano1 recipe Crespelle or Crepes2 tablespoons fine dry bread crumbs
Pour 2 cups of boiling water over the dried mushrooms and let sit 30 minutes. Drain well and reserve the water. Chop the mushrooms coarsely. Filter the mushroom water through a paper towel-lined strainer and reserve the mushrooms and mushroom water separately.
Heat 2 tablespoons of the butter in a frying pan over medium heat. Add the onions and cook, stirring occasionally, until soft, 7 minutes. Add the fresh mushrooms and continue to cook, stirring occasionally, until the mushrooms have evaporated their liquid, 10 minutes. Add the chopped soaked wild mushrooms and continue to cook 1 minute. Add the reserved mushroom water, turn the heat to high and simmer, stirring constantly, until almost dry, 10 minutes. Turn the heat to medium, add the prosciutto, and continue to cook 2 minutes.
Melt 3 tablespoons of the butter in a saucepan over low heat. Add the flour and stir constantly for 2 minutes. Add the milk, stirring constantly, and cook until the mixture thickens, 2 to 3 minutes. Add the mushroom mixture and mix well. Add 1/2 cup of the Parmigiano Reggiano and season with salt and pepper.
Preheat the oven to 425° F. Butter the bottom and sides of a 9 X 12-inch baking dish.
Place a crepe flat on the work surface. Spread half of it with a few tablespoons of filling. Fold in half, then quarters. Stand the triangles in a baking dish, overlapping one another with the curved side up. Repeat. Melt the remaining 1 tablespoon butter and brush on the tops of the crepes. Combine the remaining ¼ cup grated Parmigiano Reggiano and the bread crumbs. Sprinkle over the top. Bake the crepes until golden on top, about 20 minutes.
Allow crepes to cool for 10 minutes before serving.
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