first class scallion wild rice crepes mushroom filled w red pepper sauce vest

scallion wild rice crepes mushroom filled w red pepper sauce

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Healthy And Diet

SCALLION WILD RICE CREPES, MUSHROOM FILLED W/ RED PEPPER SAUCE

"From Gourmet Magazine (November 2002) these savory crepes are the perfect vegetarian entree for a fancy dinner party. Each component can be made 2-days ahead, then assembled at the last minute. Not difficult to make, but there are a lot of steps. The result is worth the effort! Recipe by Shelly Wiseman. (Can substitute jarred roasted red peppers. And green onions are the same as a scallion...) Edited to add: Sauted portabello strips can completely replace all the fussiness with the dried mushrooms. I also served this with creamed spinach in place of the red pepper sauce. Just depends on what color looks best to you."

Ingredients

  • 4cups water
  • 1cup wild rice (uncooked, about 5 oz)
  • 1 1⁄2teaspoons salt
  • 1 3⁄4cups whole milk
  • 4large eggs
  • 1⁄2cup unsalted butter, melted and cooled slightly
  • 1cup all-purpose flour
  • 1⁄4teaspoon black pepper
  • 3⁄4cup thinly sliced scallion
  • 3medium red bell peppers (18 oz)
  • 1⁄2cup water
  • 2tablespoons olive oil
  • 1 1⁄2teaspoons balsamic vinegar
  • 3⁄4teaspoon salt
  •  1⁄2ounces dried porcini mushrooms
  • 3⁄4cup boiling-hot water
  • 2tablespoons olive oil
  • 2tablespoons unsalted butter
  • 1 1⁄2lbs fresh cremini mushrooms, trimmed and thinly sliced
  • 3large garlic cloves, minced
  • 3⁄4teaspoon minced fresh rosemary
  • 3⁄4teaspoon minced fresh thyme
  • 3⁄4teaspoon salt
  • thinly sliced scallion​​​​​​​

Direction

  1. Bring 4 cups water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat and cook, covered, over low heat until rice is tender and grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain well in a colander and cool to warm.
  2. Blend together milk, eggs, 3 tablespoons butter, flour, pepper, remaining teaspoon salt, and 1 cup cooked wild rice in a blender until smooth, about 1 minute. Transfer to a large bowl and stir in scallions and 1 1/2 cups cooked wild rice (reserve remainder for another use). Let batter stand, covered, at room temperature 1 hour.
  3. Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.
  4. When cool enough to handle, peel peppers, discarding stems and seeds, and coarsely chop.
  5. Purée peppers with water, oil, vinegar, and salt in cleaned blender until smooth. Season with pepper and pour into a small heavy saucepan.
  6. Soak porcini in boiling-hot water in a small bowl until softened, about 20 minutes. Lift porcini out, squeezing liquid back into bowl, then rinse porcini (to remove any grit) and finely chop. Pour soaking liquid through a sieve lined with a dampened paper towel into another small bowl.
  7. Heat oil and 1 tablespoon butter in a 12- to 13-inch nonstick skillet over moderately high heat until foam subsides, then sauté porcini and cremini mushrooms, tossing with 2 wooden spatulas or spoons, until wilted and any liquid mushrooms give off is evaporated, 3 to 5 minutes. Add garlic, rosemary, thyme, salt, and remaining tablespoon butter and sauté, stirring, 1 minute. Add porcini soaking liquid and boil until most of liquid is evaporated and mushrooms are tender, 3 to 5 minutes. Season with salt and pepper.
  8. Line a plate with 1 square of wax paper. Heat crêpe pan over moderate heat until hot, then brush lightly with some melted butter. Spoon about 1/3 cup batter into pan, tilting and rotating to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is lightly browned, about 1 minute, then loosen crêpe with a heatproof plastic spatula and flip over with your fingers. Cook crêpe until other side is lightly browned, about 1 minute, and transfer to wax-paper-lined plate. Top crêpe with another square of wax paper. Make more crêpes with remaining batter, brushing pan lightly with butter as needed. (You will have extra crêpes.).
  9. Preheat oven to 400°F.
  10. Brush some melted butter on bottom of a large shallow baking pan (1 inch deep). Spread 1/4 cup filling centered over half of 1 crêpe, then fold other half over filling to form a half-moon. Fold half-moon in thirds, overlapping outer sections (making a cone shape), and transfer to baking pan. Repeat procedure with 11 more crêpes, arranging in 1 layer in baking pan.
  11. Brush crêpes generously with remaining melted butter and bake in upper third of oven until outsides are crisp and filling is heated through, about 15 minutes.
  12. While crêpes are baking, heat sauce over low heat until hot, about 5 minutes.
  13. Put sauce on each of 6 plates and top with 2 crêpes.