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Mushroom ricotta rolled crepe lasagna

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Ingredients

  • 8 ounce shiitake mushrooms, thinly sliced
  • 8 ounce cremini mushrooms, thinly sliced
  • 2 tablespoon unsalted butter
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup whole milk
  • 4 ounce whole milk ricotta cheese
  • 2 tablespoon chives, chopped
  • 2 ounce parmesan cheese, grated
  • 8 ounce to 10 crepes (see savory crepe recipe)

Preparation

Baking Directions:

1.

Finely chop half of the shiitake and cremini mushrooms.

Set aside.

2.

Heat the broiler to high.

Spray a 9x13 glass baking dish with nonstick spray.

3.

Place a 12-inch saute pan over medium low heat and add the butter.

When it has melted, add the onion and cook until translucent, about 5 minutes.

Add all of the mushrooms, salt, pepper and cook, stirring occasionally, until the mushrooms are soft and the entire mixture has reduced to about one third its original volume, 4 to 5 minutes.

4.

Add the milk and cook until the mixture becomes a loose paste, about 2 minutes.

Add the ricotta and cook for another minute.

Remove from the heat.

5.

Lay a crepe on a flat surface and spoon 1/4 cup of the mushroom mixture in the middle.

Roll the crepe around the mixture and lay, seam side down, in the baking dish.

Repeat until all the mixture has been used.

Sprinkle the chives on top of the crepes, followed by the Parmesan.

Place under the broiler for 3 to 4 minutes or until the Parmesan is melted and golden brown.

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