Monday, April 25, 2011

Recipe: Mushroom and Truffle Tremor Chevre Crêpes with Dijon White Wine Sauce

Crepes2

Recently my friend Rachel, fellow cheese lover, started working with Cypress Grove Chevre. Chevre, as in oh-my-goodness-yes goat cheese. You might know them from their infamous (read: one of my favorites) Humbolt Fog. Rachel asked if I might consider working on a recipe using one of their cheeses.

Not that there needed to be a question.

When we have off days and my daughter wants to eat nothing but gummy snacks and yogurt we always have one thing in common: goat cheese. She loves goat cheese. Remember the fig, goat cheese, walnut and honey spread a while back? She ate it all. She also kept walking up to me throughout the day yesterday and saying, "More cheese?" Fingertip by fingertip half a small log of goat cheese disappeared off my counter.

Chevre

Luckily, coinciding with my cheese procurement was one of the first farmers markets of the season. Now this isn't a "real" market yet - more of a warm up, but I knew there would be one thing I wanted for sure: mushrooms.

We get our mushrooms, whenever possible, from River Valley Ranch. During the off-season we used their kits and grew our own abundance of mushrooms. This summer we're hoping to visit as well. So, cheese: check. Mix bag of mushrooms: check.

Mushrooms, to me, are the perfect season filler. They fill that space between meaty gourds and sweet, dripping berries. They are transitional and hopeful - leading me through that space between seasons, where I need hope for spring or yearn for warm loaves of pumpkin bread cooling in the changing breezes of autumn. While I know mushrooms aren't everyone's favorite they are, unquestionably, one of mine. (Don't worry, I have some other ideas below if you abhor the fungi)

CrepesFillingIngredients

What's a more perfect to bridge the space between seasons than something light but filling, savory and full of flavor, yet delicate? Crepês. Of course crêpes. Light, fluffy, oh so special crêpes.

Crêpes. Perfect for picnics or brunches en plein aire, al fresco, outside.

Crêpes, my perfect medium.

Crepes3

Yes, I had these for lunch. Yes, I'll have them for dinner too. There is no shame.

Mushrooms in a savory crêpe? Indeed. Mushrooms in a savory crêpe with a truffled soft-rind goat cheese and a dijon white wine sauce? Yes, please!

Crepes1

For those of you who aren't fans of mushrooms have no fear - a bit of goat cheese, some spinach, a bit of sundried tomato relish (oh yes, that recipe is coming too). So good. A few fresh berries, a bit of plain chevre, a drizzle of honey. Please. A grilled peach, a touch of goat cheese, a bit of agave nectar. Mmm hrmm.

See? With crêpes the possibilities are endless. Same with goat cheese. And mushrooms. And who doesn't love endless possibility?

Well, not I, obviously.

Truffled Goat Cheese, Mushroom Crêpes with White Wine Dijon Sauce

A few notes before beginning:

The crêpe batter can be made the night before - this is recommended, especially if you are having issues with lumps (just give another good whisk in the morning and get cooking). Also, consider sifting your flour to make whisking out any lumps from batter easier. Crêpes can be stored, in a well sealed container, for a week and made in advance as well, if you like. For sweet crepes omit the salt, pepper, and herbs and add a teaspoon of sugar.

If you don't happen to have Herbs de Provence you can use Italian seasoning instead. The taste is different, yes, but I've tried and both impart a lovely savory flavor.

If you don't want to use wine for the sauce you can try using broth instead, chicken or vegetable and a squeeze of something citrus.
Serves around 6
Crêpes:
  • 1 tablespoon unsalted butter
  • 1 cup flour - whole wheat or unbleached, all-purpose
  • 1 large egg
  • 1 1/2 cups milk (preferably whole)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon Herbs de Provence or Italian seasoning
Filling:
  • 1 tablespoon olive oil
  • 16 ounces (1 pound) mushrooms, minced (I used a mix of shitake, baby portabella, and oyster)
  • 1 shallot, minced
  • 1/4 - 1/2 teaspoon salt
  • 1/4 - 1/2 teaspoon pepper
  • 1 teaspoon Herbs de Provence or Italian Seasoning
  • 3 slices bacon, sliced in 1/2 inch pieces (optional)
  • 4-6 ounces Cypress Grove Truffle Tremor. If you can't find Truffle Tremor try Herbs de Humbolt or plain Chevre.

White Wine, Dijon Sauce: 
NOTE: Small batch sizes noted in parenthesis on right of ingredients, for 2-3 servings
  • 1 large shallot, minced (1 small)
  • 3 cloves garlic, minced (1 clove)
  • 1 cup white wine (1/3 cup)
  • 6 tablespoons dijon mustard (just a bit less than 1/2 cup) (2 tablespoons)
  • 1 tablespoon honey (drizzle, about 1/4 teaspoon)
  • salt and pepper to taste
  • 2-3 tablespoons butter (1 tablespoon)

 For the Crêpes:
  1. As much as 24 hours prepare crêpe batter. Melt butter in a small dish. Measure out milk and pour in butter (if still hot, if not you can add directly to the bowl). In a large bowl crack egg, whisk slightly, then add flour, salt, pepper, herbs and milk mixture. Whisk thoroughly, getting rid of as many lumps as possible. 
  2. Heat an 8 inch (or larger) pan on medium-low. If you pan is non-stick you probably won't need to use cooking spray, but if not then try a test to see if your batter will stick (if so, use a cooking spray or a touch of olive oil to prevent sticking). 
  3. Pour batter into pan - about 1/4 cup or so. Quickly swirl pan so that batter covers the whole bottom surface - like you might when cooking omelets, for instance.
  4. As the crêpes cook they will change color slightly (to a lighter color), and the edges may peel up. Just like a pancake the edges will loosen and you'll be ready to flip the crêpe over. 
  5. Flip and cook on the other side for a minute of so longer. I prefer to cook my crêpes on a lower temperature for a longer period of time but that will be up to you and what works best with your stove. Don't worry too much about tearing - you'll get the hang of it, I always tear my first one :)
  6. Set aside and work your way through the batch of batter. Depending on your pan size you'll get about 6-10 crêpes. 
    For the Mushroom Filling:
    1. Heat a larger pan on medium heat. Add in the olive oil, minced shallot, minced garlic, mushrooms, bacon (optional) salt, pepper and herbs.
    2. Sauté, tossing often, until the mushrooms are cooked through and have a slight browning to them. If you are using bacon make sure that is cooked through as well.
    3. At this point you can add in your goat cheese and stir/toss to melt, or, you can add it later. No issue either way. Set aside.
    For the Dijon Sauce:
    1. Once mushrooms are done and set aside use the same pan on medium heat. Add in minced shallot and garlic. If you did not use bacon consider a touch of olive oil.
    2. Sauté until onions soften a bit. Add in wine (or broth) and scrape any browned bits from the bottom of the pan.
    3. Add dijon mustard, honey, and a bit of salt and pepper to taste. Stir/whisk thoroughly.
    4. With the heat off or on low, add in butter, stir well to integrate.
    Assemble Crêpes:

    To a crêpe add a hearty spoonful of the mushroom filling. Add a crumble of Truffle Tremor (or other goat cheese) if you haven't already done so. Fold in ends. Spoon White Wine Dijon sauce over. Enjoy!

    Divine with a simple spinach salad and a bright citrusy wine!

    Enjoy!

    Note: I've told you before I would be open about compensation, etc. I was not compensated for this post. I was given the variety of cheeses you see above though - with which I tested and worked on recipes...and ate. Mostly ate. Happily.  

    8 comments:

    Brandi {not your average ordinary} said...

    Tricia, these photos are fantastic. I'm hungry again. And I want those crepes are precisely what I want. It's been some time since I've gotten some fresh cheese and mushrooms that lovely.

    Ashley said...

    My palate is your palate's embarrassing cousin that everyone wishes they could at least say is only related by marriage.

    Brittany at Home Ground said...

    Wow, I would love to be at this level of cooking by the end of the summer. I can cook (I'm not great, yet), but the improv is especially where I lack. Thank you for the inspiration :)

    Tara said...

    You've been growing MUSHROOMS?!?!??!?! That settles it. You are my coolest friend ever. Well, you'd be cooler if you lived closer. Come be my personal chef. I can offer you perfect mushroom growing conditions. :o)

    Krystal said...

    wow that looks so fancy - but it sounds amazing. I don't know how i feel about goat cheese but mark loves it!

    Leah said...

    oh my goodness...so yummy! and tricia, you are doing so fab on your food photography! i really hope you see your dream come to life! :-)

    josie mae said...

    Hi Tricia -
    I just became a follower of your amazing blog! My sister Leah (who posted a comment above) recommended I check out your blog because she knows how much I love food, photography, and crafts - and she said I could probably get some great tips from you because you are so amazing! :) She was right...I absolutely love your recipes, crafts/tutorials...and your style! I am nowhere near as talented as my sister Leah, so I hope to improve by gleaning as much knowledge from fellow foodie bloggers such as yourself :) Thanks for sharing all the love!

    Anonymous said...

    I made this and it was quite good. One thing though was the bacon was not as crisp as I liked it, actually quite limp and undercooked with all the water from the mushrooms and shallots. I re-made the filling and this time I sauteed the bacon alone until crispy. Then removed it from the drippings and drained off the drippings but didn't wipe out the skillet. I then heated it up, added the olive oil and then sauteed the mushrooms until almost done before adding the shallots. Once the shallots went in, the water came out and the temp falls. When all that was done, I added the crisp bacon back into the mix. Excellent!