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Hi, my name is Jennifer Chandler and today I’m going to be making the second half of the appetizers. I’m going to make some stuffed mushrooms and some mushroom crepes, it’s so well just go ahead and begin and I will tell you about it as we go.
Okay, first of all, what I have is I have some button mushrooms here and I’m going to just kind of clean them out, I’m going to break out the stem and I just kind of push it, like this, sometimes they want to come out. I’m going to use the stem as the filling. Okay I got some nice big mushrooms. To clean these I just took a wet paper towel and just wipe them pluck the dirt off that way that there is no water in it, so that it doesn’t absorb and make them watery. And a little spoon that has like a little point on it and I’m just kind of clean it out just a little bit more, just kind of open it up.
You don’t have to use, I like to do it because it—these are pretty thick mushrooms. And so I’m just going to open it up a little bit, It gives me more mushroom to play with—for the filling. Now that I got them all nice and cleaned out, I’m just going to ahead and we’ll be dicing right here and then I’m just going to chop up my little stems a little bit more. Now I have a little shallot, a little garlic that I’m going to use that I already have it chopped up here in the oil. So I’m just going to go ahead and I’m going to soften the garlic and shallots with the mushroom pieces.
What I have here is I have some herbs, I have a little bit of thyme, dried thyme and dried oregano mixed together, since I’m making a stuffing it’s nice to use a little dried herb, a little bit in there. I also have breadcrumbs that I’m using, just enough to kind of give it that you know firmness kind of pull it all together. We’re going to mix it, go ahead and add a little bit more.
Now we basically you want to make a ball like you kind of squeeze it together. I’m going to add some parmesan cheese. This is a mix of parmesan cheese, Romano cheese and a different type of cheese. So like right now and I’m going turn off my heat and then I’m going to ahead and I’m going to put it in a little container just so I don’t have a hot pan to deal with, there we go.
And I have my little stuffing mixture, it’s okay that it has a little bit of butter, extra butter in there because it going to soak into your mushroom making it even better. Stuff that, it’s really hot so you’ll have to work quickly. What I want to do now is I’m just going to go ahead and use a small pan like this you can use a little baking dish, I’m just going to put them in here. The pan that can’t go in the oven because I have a metal handle and then be careful you don’t want to accidentally go “Okay, she said we could put the pan into the oven” and then you come out until it melt to you.
And then put a little water and we want it kind of high enough to cover them like about ¾ of the way up and then I’m going to toss them in the oven. So now while that’s cooking I’m going to go ahead and move on to our crepes.
First of all, I went ahead and made some crepe batter ahead of time. But I’m going to show you guys how to make it as well. I got a nice big bowl here, okay I have three eggs that I want to use and one egg yolk. Now you can use the shell, you know it’s great or you can just go ahead and grab that baby out of there. I also have ¾ cup of milk, just toss that in there and about a third cup of water, right, okay. Grab my little whisk, so I’m just going to break this up. Now I want to go ahead and break up the eggs with the milk and stuff because it’s easier to break as a liquid until I add in my dry ingredients.
Okay and what I have here is I have some porcini powder, add three chefs in a tub to the gentleman he mixed in different types of rubs and he has this porcini mushroom rub. It has some different spices in it, like dried porcini mushrooms, kosher salt, it has spices and herbs parsley and lemon, it’s really nice you can use it fro pretty much anything. I went ahead and ground it up even finer, so it was like, almost like a powder and I’m going to add it to my crepe batter. That way it will give it that nice little, a different flavor you know a little porcini mushroom.
And then I want to slowly add my flour maybe what I’ll do is beat this up. What’s going happen is it might cause some lumps, I mean it can go—if you sift your flour it might help it but what I’m going to do is just whisk it up and shred, it works just as well. If you want to use beaters you can do that, you just kind of want a nice smooth batter and then you’ll get the stuff out and I will set this you know like waive your magic wand and you have crepe batter. And all I did different is I added probably a little bit more porcini powder and then I strained it.
I’m going to warm up, slowly warm up my pan maybe if my oven works. Okay, so what I’ll is I’ll go ahead and I’m going to make the filling for my crepe then I’m going to make my crepes that way they stay hot. I have my mushrooms that I sautéed earlier, and just with some oil and butter, garlic and shallots. I seasoned with salt and pepper, and I then I put the—at the end, I finished them off with a little bit of butter and chicken stock just to glaze it and then added some parsley.
I have some sun-dried tomatoes that I’m going to add and I’m just going joule them up, stack them on top of each other nice and then just. I want to kind of small because they are kind of hard, might—once I put liquid into the pan it’s going to give them a little bit more—make it a little softer. You can also soak them in maybe some olive oil, say you got a whole bunch, this are easier to store this way. And then if you want to use them later on you can put them in a little water and little chicken stock and little oil, whatever it is that you want.
And then I’m going to slice this up and I try not to make it look so hard, they are a little easier to cut whenever they were softened. Here we go, all right, okay so now that I got that, I got my pan nice and hot, add a little bit of oil, oh gosh I used a lot of oil, that’s why I used like, using the extra virgin olive oil it tastes better, it’s good for you., you can do that and a little bit of butter.
Toss in my little shallots, a little bit of garlic I didn’t put as much because I did sauté these with garlic and onions earlier. I’ll toss those in, if you want to do that like in the very beginning you can just add all your ingredients together, in our sun-dried tomatoes, and they’re starting to soften up already. I’m going to add a little bit of chicken stock and that will cook out, like you could look, “Wait a minute, that’s way to much liquid, my crepes are kind to be like juicy” just let it cook for a little bit and it will cook it all out. And it will re-hydrate those sun-dried tomatoes.
And then you can toss a little bit more parsley, always toss in your fresh herb at the end it so it doesn’t brown. Okay, now I will just put that aside get our pan nice and hot I’m going to make my crepes, check on my—we’re getting close. Looking good, at this point what I want to do is, I got a little surprise. I have some mozzarella cheese just sliced regular mozzarella cheese I’m just going to cut it up to a little couple of little pieces. And since they’re almost done I’m just going to ahead and put them on top so they will just kind of melt, and then you want to put them on to—you can do this nice and warm. Because you want a warm pan but you don’t want it too hot and then I’m going to go ahead grab my batter, make sure it’s mixed up. It might have settled a little and add a little bit of oil, now not too much, you just want a little drop, just enough to coat the pan you could even take a little brush or a paper towel and make sure you know you have a nice little of that. and you just kind of rub it around that way you got more of that, if you’re going to rub it it’s going to soak a little bit more so you want to kind of just do that.
And when you put your crepe batter in you want it thin, so you don’t want to put too much, so I would like to start from the side. And I just pour it in, that’s kind of around the side and then just let it do its thing, and then the little drips will fill in all the holes. They come back. My pan might have been a little too hot, see how it bubbled? So we’ll just wait it for a second, I have my spatula down here. And then it just kind of moves around you can try to flip it, like that, add some of that that we pre-made. I tried to keep more of them because I will get a little crunchy on the end, so it’s best to eat these as soon as you make them, they’re still good cold as well.
If you want to keep and make this all ahead of time put them in like a little plastic bag and put them in your refrigerator and it will keep them nice and soft. And this doesn’t need to cook very long, it’s real easy to tell, so I will make one more and see how that works. Now that my pan is cooled down a little bit, I still got my little oily towel, it was just great and I have the none stick pan as well so it’s not going to stick as much as it would have if it was in a different pan.
I’m just spreading it around, there we go and then we’ll be ready to plate it up. So put this out of the way and then bring over my plate that I had my mushroom soup with and my mushroom risotto, I’ll pull out my little—I’m going to go ahead and pull my mushrooms out, all right. And you can just leave it like that, I’m going to make it a little smaller to fit on our little square, there we go, I’ll get my little spoons. Well and I take some of my filling and roll it up. Then take a big one like this, see how the mushrooms soaked up all the liquid we had and we’ll roll it up like this and then I can just cut a little piece off like that and that.
That’s for the cook, like when you get to cook you get to cut off all the good parts for yourself. And there is that and then I’ll just put a little bit of my parsley on top there we go and then I’ll grab my mushrooms, I get a quite mess here don’t I, got a different towel and that wasn’t too thick. There we go, see just what it looks. Scoop him right out of there and there is that and there is our mushroom combo. We put a little piece of oregano just for color and you have your mushroom soup, your mushroom, stuffed mushroom, your mushroom risotto with truffles and your mushroom crepe.