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Yields6 Servings
 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!

Spinach & Wild Mushroom Crepes