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How To make Asparagus Crepes with Mushroom Dill Sauce
CREPES:
1/2 c Whole wheat pastry flour
1/4 ts Salt
3/4 c Soymilk
1 ts Safflower oil
SAUCE:
1 tb Margarine
1 sm Onion, quartered & thinly
sliced 1 ea Garlic clove, minced
1 c Small white mushrooms, slice
1 tb + 1 ts flour
3/4 c Soymilk
2 tb Fresh minced dill
1/2 ts Dried tarragon
2 ts Lemon juice
Salt & pepper to taste :
FILLING---------------------------------- 24 ea Slender asparagus stalks
CREPES: Combine flour & salt in mixing bowl. Make a well in the centre & pour in the soymilk & oil. Beat till smooth. Heat a 6 or 7-inch skillet. when hot, pour in 1/4 c of batter & tilt skillet till
it's evenly coated. Cook over moderate heat till lightly browned on the bottom. Flip & brown the other side. Remove & set on a plate. Repeat with the rest of the batter, you should have 6 crepes. SAUCE: Heat margarine in a small pot. Add onion & garlic & saute over moderate heat till onion is golden. Add mushrooms & cover. Cook till the mushrooms are limp & juicy. Sprinkle in the flour & stir till it disappears. Slowly pour in the soymilk, stirring. Bring to a simmer, then stir in the dill & tarragon. Cook at a simmer till the sauce thickens. Stir in the lemon juice & season to taste. Remove from heat & cover. FILLING: Trim about 1/2-inch of the asparagus stalks & scrape off any tough looking skin. Cut stalks in half & steam till tender crisp. ASSEMBLE: Place 6 asparagus stalks in the centre of each crepe, letting the tips protrude from the top & overlapping the halved stalks in the centre if necessary. Spoon a very small amount of sauce over the asparagus. fold one end of the crepe in towards the centre & overlap the other end over it. Arrange the crepes, folded side down, in an oiled, shallow baking dish. Spoon remaining sauce evenly over the crepes. Bake in a preheated 350F oven until just heated through. Serve at once.
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I made a super easy vegan crepe batter with 5 ingredients and filled them with sauteéd mushrooms and asparagus and smothered them with the classic hot for food hollandaise sauce!
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Creamy Mushroom Sauce Recipe
Today I'm making my easy creamy garlic mushroom sauce. This cream of mushroom sauce recipe is one of my top mushroom recipes as it's very versatile and pairs beautifully with so many dishes. In this video I made creamy mushroom pasta but you can add it to almost anything you like. This sauce can also be made in a large batch and stored to use in different ways during the week!
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Wok:
Stainless Steel Frypan:
Grey Ceramic Pan:
Cast Iron Skillet:
Copper Saucepan:
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*INGREDIENTS*
1/2 lb / 200g mushrooms
6-7 (1 tbsp) garlic
1 medium white/yellow onion (1 small purple onion)
1 tbsp butter
1 cup chicken stock/vegetable
1/3 cup heavy cream
1/3 cup parmesan cheese
1 tbsp dried oregano
bunch of parsley
salt and pepper
• No stock?
You can use stock cubes dissolved in 1 cup of water. Or use plain water but the flavor will be slightly mellowed
• No oregano/parsley?
You can use Italian herb mix, basil or rosemary also pair well with mushrooms
• No heavy cream?
Substitute with evaporated milk/half and half/fresh cream. The duration of cooking and texture will need to be altered
• No parmesan cheese?
Any cheese that will melt smoothly without causing stringiness can be used. Alter the quantity as needed
Tips:
• Mushrooms need to be cooked until it's browned to release maximum flavor
• Be weary of salt if used store-bought stock. To be safe use low sodium stock or alter the measurements depending on your stock
• In case it ends up too salty, add sugar to balance the saltiness
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#creamymushrooms #mushroom #mushroomsauce
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I hadn't made any crepes since going Vegan, until now that I bought these wraps that taste very similar to crepes, so I decided to make this recipe because it tasted good in my head.... and fortunately it tasted great in real life too! Enjoy!
UPDATE: I made this recipe again, and I added 1/2 red bell pepper to it and it made it taste even better.
I sauteed mushrooms and broccoli in water for a few minutes, then I added the scallion and the red bell pepper and cooked it for 2-3 min more. I did not add any wine, butter or EVOO and it still tasted great, in case you wanted to know. Thanks!
12 oz. mushrooms
4 cups broccoli
1-2 scallions
1/2 red bell pepper chopped - optional
1/2 tsp. EVOO - or water
1/2 tsp. vegan butter or water
1/4 cup water or vegetable broth
1/4 cup Vegan white wine or any liquid of choice
1 Tb. fresh parsley
salt and pepper
1/4 cup soaked cashews
1/4 cup soaked pine nuts or cashews also
1-2 chile chipotle in adobo or some ground chipotle chile
1-4 garlic cloves
1/2 cup unsweetened soy milk or any unsweetened milk of choice or water
1/8 tsp. ground cumin
1/2 tsp. lemon juice
salt and pepper
NOTE: You can make this recipe oil-free and alcohol-free if you wish. And if for some reason you do not want to use nuts, you can substitute it for 1/2 cup of silken tofu instead.
Best Speech Ever by Gary Yourofsky
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