Cute Quotes For Piknik

mushroom crepes

A first autumn meet the tastes of all those who love mushrooms, including me!
Thanks to my brother - who loves walking in the woods looking for mushrooms, and commit to grinding up early at dawn and kilometers and kilometers - I had some stored in a freezer bag of mushrooms into large pieces.
What to do if this could end, however worthy :-)

mushroom crepes

Ingredients for 6 / 8 people

For the recipe for pancakes, I have always found very well with this, I had written down millennia ago by it.hobby-kitchen (I think were of Rodante):

for about 14 pancakes

neutral (you can use for both sweet and savory preparations) cm in diameter. About 20:

200 grams of white flour 3 eggs 70 grams

1 / 2 cups milk

2 teaspoons salt 2 teaspoons sugar 50 grams

butter, melted, not hot

Break the eggs into a bowl, add salt and sugar and beat a little bit. Also add the sifted flour, a little at a time to avoid lumps, and work with a whisk until a thick batter.

Add the milk and let sit for half an hour.

United finally melted butter and mix well.

Heat a nonstick skillet with pancakes (must be boiling) grease it with little oil or butter and begin to cook the crepes, pour a little mixture with the help of a spoon (I put it a little) and started to rotate the pan to distribute the mixture well: you get a thin pancake.

Go on a pan oiled paper towel and give a stir to the mixture before cooking each pancake. Impilatele on a plate, cover and keep aside. You can prepare the day before, keeping them in the refrigerator.

For the sauce:

Ingredients:

50 grams of dried porcini mushrooms, soaked in warm water

100 grams of fresh or frozen porcini mushrooms into large pieces (in this case should not be thawed, but added to the mixture still frozen) or 100 grams of mixed mushrooms and mushroom

1 leek or 2 shallots

200 grams of sliced \u200b\u200bfontina

parsley

dry white wine, a splash

extra virgin olive

1 liter of white sauce, flavored with chives

In a large frying pan fry in a little oil (about 5 tablespoons) leek ( or onions), add the fresh mushrooms and dry well-drained and chopped with a knife. Sprinkle with a dash of white wine, let evaporate and sprinkle with chopped parsley. After a minute turn off the heat.

the United mushroom sauce and divide the mixture in half.

Frullatene part (it will go to fill the crepes), while the side on which you leave the pieces larger will fill the crepes, also joining in each a slice of fontina.

stow the first half, and then package them in a baking dish, making sure to spread a little sauce on the bottom too:

to the other side of sauce over the crepes, sprinkle with Parmesan cheese and some butter and bake at 180 degrees for about half an hour to forty minutes.