"Meatless Monday" Recipe - Crêpes with Wild Mushrooms, Asparagus and Brie

This week's "Meatless Monday" Recipe comes from one of my recipe sites, CooksRecipes. This site is stocked full of all different types of recipes, check it out! http://www.cooksrecipes.com/index.html


Crêpes with Wild Mushrooms, Asparagus and Brie

Wedges of Brie cheese are tucked around tender, folded crêpes and topped with steamed asparagus and a garlicky wild



Recipe Ingredients:
8 (8-inch) crêpes (see recipe for Basic Crêpes)
2 (8-ounce) wheels Wisconsin Brie cheese, sliced into 1/2 inch wedges
1 pound fresh asparagus
2 tablespoons butter - divided use
1 pound sliced wild mushrooms: mixture of crimini, shiitake and portobello
1 medium sweet onion, coarsely chopped
1 tablespoon coarsely chopped fresh garlic
1 (14.5-ounce) can vegetable broth
1/2 teaspoon coarse ground pepper
1/4 teaspoon salt
1/2 cup chopped fresh Italian parsley
1 tablespoon snipped fresh tarragon


Cooking Directions:
1. Fold Crêpes into quarters. Tuck wedges of Brie between folds. Place on cookie sheet; bake at 375°F (190°C) for 10 to 15 minutes or until cheese is melted.
2. Meanwhile, steam asparagus.
3. In skillet, melt 1 tablespoon butter over medium heat; add mushrooms, onion and garlic. Sauté until mushrooms are browned, 6 to 8 minutes. Add vegetable
broth, pepper and salt. Cook for 10 to 15 minutes to develop flavors. Whisk in remaining 1 tablespoon butter, parsley and tarragon.
4. To serve, place 2 crêpes on individual plates. Arrange asparagus spears on plate; spoon mushroom mixture over crêpes.
Makes 6 servings.


http://www.cooksrecipes.com/mless/crepes_with_wild_mushrooms_asparagus_and_brie_recipe.html