Mushroom and Spinach Crespelle Cannelloni Recipe
The crespelle or crepes make this dish so tender and light. There are mushrooms in the crepes, in the filling and in chardonnay cream sauce! Oh My! They are so good!
Tina Verrelli - epicuricloud.com
baby bella / cimini mushrooms
thinly sliced (halved if large)
finely chopped (2/3 cup)
fresh thyme leaves
vegetable cooking spray
cooked, cooled, squeezed dry and chopped (or 10-oz frozen)
shredded (about 2 1/2 cups)
ground black pepper
of the remaining mushroom mixture
Mushroom Chardonnay Cream Sauce
fresh thyme leaves
grated Parmesan cheese
Make the Mushroom Mixture
In large skillet over medium heat, add oil, mushrooms, shallot, salt, pepper and thyme.
Cook for 10-12 minutes, stirring frequently, until mushrooms begin to caramelize.
Remove from heat.
Make the Crespelle (Crepes)
Combine all the crepe ingredients in a blender and blend until smooth. Refrigerate for 1 hour until slightly thickened.
Spray an 8-inch non-stick skillet lightly with cooking spray. Place the pan over medium heat.
With a measuring cup or ladle, pour about 3 tablespoons of the batter into the pan. Rotate the pan to spread the batter evenly.
Cook the crepe until the top looks dry, about 30 seconds. Turn the crepe over with a spatula and cook the other side, about 20 seconds.
Slide the crepe onto a plate and continue the process with the remaining batter.
Stack the crepes between waxed or parchment paper to prevent sticking. You can prepare the crepes a day ahead.
Store covered in the refrigerator.
Make the Ricotta Filling
In large bowl, (or in bowl of stand mixer) add the ricotta filling ingredients.
Mix until well blended.
Store covered in refrigerator until ready to use. You can make this filling the day before.
Make the Chardonnay Cream Sauce
Reheat the skillet with the remaining mushroom mixture.
Deglaze pan with wine and reduce by half.
Add cream, salt, pepper and thyme.
Bring to simmer and reduce by 1/3. (Will reduce further in oven.)
Preheat the oven to 375 degrees F.
Coat the bottom of a 13 x 9 x 2 inch glass or ceramic baking dish with about 1-cup of the cream sauce.
Lay out 1 crepe on flat surface.
Spoon ¼ cup filling mixture into the center of the crepe.
Arrange the filling in a strip across the diameter of the crepe.
Fold one side over the filling and roll the rest of the way to form the filled cannelloni.
Place seam-side down in baking dish. Repeat with all other crepes.
Spoon about 1 cup additional sauce over the center of the cannelloni. (They should not be completely submerged in sauce.)
Sprinkle with Parmesan cheese.
Cover loosely with foil and bake about 20 minutes. Uncover and bake another 20 minutes until golden brown and sauce is bubbling.
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Mushroom and Spinach Crespelle Cannelloni Recipe https://www.epicuricloud.com/mushroom-and-spinach-crespelle-cannelloni/ September 9, 2016
Recipe Author: Tina Verrelli - epicuricloud.com