Asparagus crepes with mushroom dill-sauce
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Asparagus crepes with mushroom dill-sauce
  Asparagus    Crepes    Vegetarian    Mushrooms  
Last updated 6/12/2012 12:51:30 AM. Recipe ID 13112. Report a problem with this recipe.
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      Title: Asparagus crepes with mushroom dill-sauce
 Categories: Main dish, Vegetarian, Valentine's
      Yield: 2 Servings
 
MMMMM---------------------------CREPES--------------------------------
    1/2 c  Whole wheat pastry flour
    1/4 ts Salt
    3/4 c  Soymilk
      1 ts Safflower oil

MMMMM---------------------------SAUCE--------------------------------
      1 tb Margarine
      1 sm Onion, quartered & thinly
           -- sliced
      1 ea Garlic clove, minced
      1 c  Small white mushrooms, slice
      1 tb + 1 ts flour
    3/4 c  Soymilk
      2 tb Fresh minced dill
    1/2 ts Dried tarragon
      2 ts Lemon juice
           Salt & pepper to taste

MMMMM--------------------------FILLING-------------------------------
     24 ea Slender asparagus stalks
 
  CREPES: Combine flour & salt in mixing bowl.  Make a well in the
  centre & pour in the soymilk & oil.  Beat till smooth.  Heat a 6 or
  7-inch skillet. when hot, pour in 1/4 c of batter & tilt skillet till
  it's evenly coated. Cook over moderate heat till lightly browned on
  the bottom. Flip & brown the other side.  Remove & set on a plate.
  Repeat with the rest of the batter, you should have 6 crepes. SAUCE:
  Heat margarine in a small pot. Add onion & garlic & saute over
  moderate heat till onion is golden. Add mushrooms & cover.  Cook till
  the mushrooms are limp & juicy. Sprinkle in the flour & stir till it
  disappears. Slowly pour in the soymilk, stirring. Bring to a simmer,
  then stir in the dill & tarragon. Cook at a simmer till the sauce
  thickens.  Stir in the lemon juice & season to taste. Remove from
  heat & cover. FILLING: Trim about 1/2-inch of the asparagus stalks &
  scrape off any tough looking skin. Cut stalks in half & steam till
  tender crisp. ASSEMBLE:  Place 6 asparagus stalks in the centre of
  each crepe, letting the tips protrude from the top & overlapping the
  halved stalks in the centre if necessary.  Spoon a very small amount
  of sauce over the asparagus.  fold one end of the crepe in towards
  the centre & overlap the other end over it.  Arrange the crepes,
  folded side down, in an oiled, shallow baking dish.  Spoon remaining
  sauce evenly over the crepes. Bake in a preheated 350F oven until
  just heated through. Serve at once.
 




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Recipe ID 13112 (Apr 03, 2005)

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