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mushroom-leek-crepes recipe

To:      Sally Charette                       (ECZ5SCC@MVS.OAC.UCLA.EDU)
 From:    sally charette                       (ECZ5SCC@MVS.OAC.UCLA.EDU)
 From Dr. Dean Ornish's Program for Reversing Heart Disease.
      Mushroom and Leek Crepes
      (Makes 7 servings)
      3 cups sliced leeks 1/2 cup dry white wine 2 1/2 cups thinly sliced
 or small-diced domestic mushrooms 2 1/4 ounces fresh shiitake mushrooms 1
 teaspoon balsamic vinegar Salt Freshly ground black pepper 1 tablespoon
 Italian parsley or mixed herbs
      Crepe Batter:
      1/2 cup unbleached all-purpose flour 1/2 cup whole-wheat pastry flour
 1/3 cup masa harina (a type of corn flour) 2 cups water
      5 ounces dried shiitake mushrooms 4 large onions, roughly chopped 4
 cups domestic mushrooms 6 cups water 2 cups dry red wine 6 tablespoons
 semolina flour Freshly chopped parsley or other herb for garnish
      For filling, braise leeks in white wine for 20 minutes.  Add domestic
 and fresh shiitake mushrooms.  Add balsamic vinegar to mushrooms and cook
 until all liquid has been released and is mostly reduced.  Add salt and
 pepper to taste before mushrooms have been completely cooked.  Toss with
 parsley or mixed herbs.  There should be 5 cups filling.
      For the crepe batter, sift flours and masa harina together.  Mix in
 water until batter forms light cream that can coat wooden spoon.  If
 batter is lumpy, you can blend it in blender.  Make test crepe.  Ladle
 about 3 ounces of batter onto nonstick skillet.  Cook until golden on both
 sides.  The crepe should be wafer-thin and malleable; if not, add more
 water and mix again.  There should be about 3 cups batter, enough for 14
      For sauce, add shiitake mushrooms, onions, and domestic mushrooms to
 water.  Cook for 30-45 minutes, until onions become soft and some of
 liquid is reduced.  Use slotted spoon to remove onions and mushrooms,
 reserving liquid.  There should be about 1 1/2 cups remaining.  Add 2 cups
 red wine to stock and cook for a few minutes on very high flame to reduce
 alcohol.  Gradually whisk semolina flour into simmering hot stock until
 thickened but still pourable.  There should be about 2 2/3 cups sauce.
      Preheat oven to 375 [degrees] F.  For each crepe, fill with 1/3 cup
 filling and top with 1 1/2 tablespoons sauce.  Roll and place in baking
 pan.  Repeat until all 14 crepes are made.  Ladle more sauce over crepes
 in baking dish and bake 10 minutes, or just until hot.  Use chopped
 parsley or chopped fresh herbs as garnish.
      Per serving (2 crepes):
      Calories: 325 Cholesterol: 0 mg Total fat: 1.3 gm Saturated fat: 0.1
 kwvegan vegan