Crepes with porcini mushrooms and provolone cheese

 Crepes with porcini mushrooms and provolone cheese

Porcini mushroom crepes with spicy DOP provolone cheese are a very satisfying vegetarian recipe. A creamy and flavorful holiday dish that can be prepared in advance and reheated in the oven at lunch or dinner time.

INGREDIENTS

3 eggs

500 ml milk

220 g of type 00 flour

butter

500 g of cow's ricotta cheese

40 g of dried porcini mushrooms

fresh parsley

Val di Mazara DOP extra virgin olive oil

1 garlic clove

salt

pepper

½ glass of dry white wine

2 tablespoons of Parmesan cheese

PDO 30 months grated

300 ml of béchamel sauce

spicy provolone Valpadana DOP cheese

Vegetarian cuisine is full of surprises. A delicious first course for a vegetarian holiday menu is porcini mushroom crepes with spicy DOP provolone cheese. The ingredients of the recipe are calculated for 4 people equal to 8 crepes. The beauty of this dish is that you can prepare it in advance, so you can save time and avoid unnecessary stress.

HOW TO PREPARE: CREPES WITH PORCINI MUSHROOMS AND SPICY PROVOLONE DOP

Prepare the filling: soak the mushrooms in warm water for about 30 minutes. Drain and squeeze them gently and then chop with a knife. Set aside.

Brown the garlic in a non-stick frying pan with a little oil, add the mushrooms, salt and pepper and allow to take on flavour. Deglaze with white wine and sprinkle with chopped parsley. Turn off the heat and set aside.

Collect the well drained ricotta in a bowl and mix it with grated Parmesan cheese and a pinch of salt. Mix in the mushrooms and set aside.

aside.

At this point, prepare the crepes: collect the eggs in a large bowl, beat them adding salt and milk. Continue adding the sifted flour and mixing with a whisk. Cover the mixture with plastic wrap and let it rest 30 minutes in the refrigerator.

Grease a non-stick frying pan with butter and put it on the stove. Pour in a ladleful of the mixture and spread it over the entire surface of the pan. Cook the crepe on both sides and continue in this way until all the batter is used up. As they are ready, stack the crêpes on top of each other to keep them warm and soft.

Then grease a baking sheet. Take one crêpe at a time and sprinkle half with a generous layer of ricotta and mushroom cream. Close each crêpe in half.

Arrange them in the baking dish, side by side. Cover with a generous amount of béchamel sauce and grated provolone, and bake in a static oven preheated to 200°C for about 15 minutes. Remove from the oven and serve.