4 Serves
82 Mins
Place the dried shiitake mushrooms in a bowl and cover with water. Allow them to soak for at least 60 minutes until fully rehydrated.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
FrenchVitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
14 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
154 µg / 400 µgCalcium
171 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
133 mg / 420 mgPhosphorus
259 mg / 1,250 mgPotassium
1500 mg / 4,700 mgSodium
124 mg / 2,300 mgZinc
6 mg / 11 mgCopper
3 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
30 µg / 55 µgFiber
14 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
51 gAlcohol
0 g
Discard the mushroom stems and finely chop the caps using a chef's knife.
Heat the cooking oil in a skillet over low heat. Add the onion, garlic, and bay leaves, sautéing until the onions are translucent.
Add the chopped shiitake mushrooms, fresh mushrooms, and tarragon to the skillet. Cook until the mushrooms are tender and browned.
Stir in the all-purpose flour and mix well. Gradually pour in the wine while stirring constantly until the mixture thickens. Season with tamari and cayenne pepper to taste, then set aside.
In a small saucepan, dissolve the arrowroot starch in water. Add the wine and cook over high heat, stirring constantly until the sauce thickens slightly.
Reheat the mushroom filling in the skillet if necessary. Place 1/4 cup of filling into each crepe, roll them up, and serve topped with the prepared sauce.
22
g37
g7
g
Egyptian