2 tbsp VSOP Extra Virgin Olive Oil, or wild mushroom & sage, or porcini oil
2 cups Wild Mushrooms, or cremini
2 large Shallot, minced
1 clove Garlic, minced
3 cups Baby Spinach, washed & dried
¼ cup Pecorino Romano Cheese, freshly grated
½ cup Fontina Cheese, freshly grated
1 pinch Fine Sea Salt, to taste
1 pinch Fresh Cracked Black Pepper, to taste
1
Heat the olive oil in a medium skillet over medium-high heat. Add the mushrooms and saute until they begin to caramelize slightly.
2
Add the shallots and saute for a couple of minutes. Add the garlic and saute for another minute.
3
Add the spinach and saute until wilted. Stir in the cheeses. Adjust the seasoning with salt and pepper. Fill crepes with filling. Enjoy!
Ingredients
2 tbsp VSOP Extra Virgin Olive Oil, or wild mushroom & sage, or porcini oil
2 cups Wild Mushrooms, or cremini
2 large Shallot, minced
1 clove Garlic, minced
3 cups Baby Spinach, washed & dried
¼ cup Pecorino Romano Cheese, freshly grated
½ cup Fontina Cheese, freshly grated
1 pinch Fine Sea Salt, to taste
1 pinch Fresh Cracked Black Pepper, to taste
Directions
1
Heat the olive oil in a medium skillet over medium-high heat. Add the mushrooms and saute until they begin to caramelize slightly.
2
Add the shallots and saute for a couple of minutes. Add the garlic and saute for another minute.
3
Add the spinach and saute until wilted. Stir in the cheeses. Adjust the seasoning with salt and pepper. Fill crepes with filling. Enjoy!
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