Steps to Prepare Exploding Edible Puffball Mushroom

June 21, 2021

Mushroom Crespelle

Rich in polyunsaturated fatty acids, protein, and carbohydrates, puffballs are a good stand in for meat and eggs in many.

Recipe Summary Mushroom Crespelle

Italian crespelle are savory crepes, filled and baked in a bechamel sauce. They are traditionally served as a first course, for Sunday lunch, or any special occasion, as an alternative to the classic lasagna. You can easily make these into a main by serving with a fresh green salad on the side.

Ingredients | Exploding Edible Puffball Mushroom

½ cup dried mushrooms

7 tablespoons butter, divided

1 pinch salt and freshly ground black pepper to taste

⅔ cup all-purpose flour

2 cups milk

⅔ cup grated Parmesan cheese

2 cups milk

3 eggs

1 ½ cups all-purpose flour

1 cup heavy whipping cream, divided

⅔ cup grated Parmesan cheese

Directions

Place dried mushrooms in a bowl, cover with warm water, and set aside for 1 hour. Drain well and chop.

Melt 2 tablespoons butter in a skillet over medium-low heat and cook mushrooms for 10 minutes. Season with salt and pepper; set aside.

Melt remaining 5 tablespoons butter in a saucepan over medium heat. Add flour and whisk until well combined. Pour in milk, 2 tablespoons at a time, stirring continuously. Cook and stir until a smooth, slightly thick sauce forms, about 10 minutes. Season with salt and pepper. Stir in Parmesan cheese. Fold reserved mushrooms into filling.

Whisk together milk and eggs in a bowl. Stir in flour and whisk until you have a fairly thin, smooth batter.

Heat a 9-inch nonstick skillet over medium heat. Pour 1 ladleful of batter into the hot pan and tilt pan immediately to evenly spread batter over the bottom. Cook until crespelle edges start turning light brown, 2 to 3 minutes. Flip crespelle and cook other side for 1 more minute. Remove from skillet. Repeat with remaining batter.

Preheat the oven to 350 degrees F (175 degrees C). Spread 1 tablespoon of cream over the bottom of a baking dish.

Fill each crespelle with a generous amount of mushroom mixture. Roll up and lay side by side, seam down, into the prepared baking dish. Pour remaining cream on top and sprinkle with 2/3 cup Parmesan cheese.

Bake in the preheated oven until cheese is lightly browned, about 30 minutes.

Cook's Note:

You can prepare crespelle and filling ahead of time, store in the refrigerator, and bake just before serving.

Info | Exploding Edible Puffball Mushroom

prep: 20 mins cook: 55 mins additional: 1 hr total: 2 hrs 15 mins Servings: 6 Yield: 6 servings

TAG : Mushroom Crespelle

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