Spinach & Wild Mushroom Crepes
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
Heat the olive oil in a medium skillet over medium-high heat. Add the mushrooms and saute until they begin to caramelize slightly.
Add the shallots and saute for a couple of minutes. Add the garlic and saute for another minute.
Add the spinach and saute until wilted. Stir in the cheeses. Adjust the seasoning with salt and pepper. Fill crepes with filling. Enjoy!