Ingredients

Eight 6- to 7-inch Buckwheat Galettes or Blue Cornmeal or Savory Crêpes 3 tablespoons extra-virgin olive oil, or 2 tablespoons porcini oil and 1 tablespoon olive oil 3 shallots or green onions (include half the green onion tops), chopped 1 pound mixed mushrooms: cultivated whites, shiitakes, oysters, portobellos, and morels, or 14 ounces cultivated white mushrooms and 1 ounce assorted dried mushrooms, soaked in warm water to cover for 15 minutes 1 egg 3/4 cup (6 ounces) ricotta cheese or fresh white goat cheese or light cream cheese at room temperature 1/2 cup (2 ounces) shredded gruyere cheese or jarlsberg cheese 2 garlic cloves, minced 2 teaspoons minced fresh tarragon, or 1/2 teaspoon dried tarragon salt and freshly ground pepper 2 tablespoons freshly grated parmesan cheese

Description

Wild Mushroom Crepes, Recipe

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