# What You Need:
→ Mushroom Filling
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 pound assorted wild mushrooms (cremini, shiitake, oyster), cleaned and sliced
04 - 1 small shallot, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tablespoons dry white wine
07 - 1/4 cup heavy cream
08 - 2 tablespoons fresh parsley, finely chopped
09 - 1 tablespoon fresh chives, finely chopped
10 - 1 teaspoon fresh thyme leaves
11 - Salt and freshly ground black pepper to taste
→ To Serve
12 - 8 French crepes, freshly made or store-bought
13 - 1 ounce grated Gruyère or Emmental cheese, optional
# Directions:
01 - Heat butter and olive oil in a large skillet over medium-high heat until foamy.
02 - Add chopped shallot and cook for 2 minutes until softened and translucent.
03 - Add sliced mushrooms and sauté, stirring frequently, for 7-8 minutes until they release their liquid and edges begin to brown.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Pour in dry white wine while scraping the bottom of the pan to release browned bits. Allow wine to reduce by half, approximately 2 minutes.
06 - Reduce heat to medium, add heavy cream, and cook for 2-3 minutes until the mixture reaches a light coating consistency.
07 - Remove from heat and fold in parsley, chives, thyme, salt, and black pepper to taste.
08 - Spoon mushroom filling onto each crepe and roll or fold. Sprinkle lightly with cheese if desired.
09 - Serve immediately, or arrange filled crepes in a baking dish, top with additional cheese, and warm at 350°F for 10 minutes.
