8 crepes (8-inch diameter)
2 small wheels (8-oz. each) Wisconsin Brie Cheese
, sliced into 1/2 inch wedges
1-lb. fresh asparagus
2 Tbsp. butter, divided
1-lb. sliced wild mushrooms: mixture of crimini, shiitake and Portobello
1 medium sweet onion, coarsely chopped
1 Tbsp. coarsely chopped fresh garlic
1 can (14 1/2-oz.) chicken broth
1/2 tsp. coarse ground pepper
1/4 tsp. salt
1/2 c. chopped fresh Italian parsley
1 Tbsp. snipped fresh tarragon
Fold crepe into quarters. Tuck wedges of Brie between folds. Place on cookie sheet; bake at 375° F for 10 to 15 minutes or until cheese is melted. Meanwhile, steam asparagus. In skillet, melt 1 tablespoon butter over medium heat; add mushrooms, onion and garlic. Sauté until mushrooms are browned, 6 to 8 minutes. Add chicken broth, pepper and salt. Cook for 10 to 15 minutes to develop flavors. Whisk in remaining 1 Tbsp. butter, parsley and tarragon. To serve, place 2 crepes on individual plates. Arrange asparagus spears on plate; spoon mushroom mixture over crepes.
Makes 4 servings.
Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.
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