Woodland Wild Mushroom Crepes

[Guest guest]

This recipe uses Soy Mornay Sauce which is included in Broccoli with Soy Mornay

Sauce, which I'll send.

 

 

* Exported from MasterCook *

 

Woodland Wild Mushroom Crepes

 

Recipe By :The Whole Soy Cookbook - Patricia Greenberg

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups dried mushrooms (morels, shiitakes, or

other packaged wild mushrooms)

2 tablespoons vegetable oil

1 small onion -- finely chopped

1/2 cup diced tomato -- about 1 medium tomato

6 ounces soft tofu -- crumbled

1/2 teaspoon dried tarragon

salt and pepper to taste

2 cups cooked brown rice

12 Soy Crepes

1 1/2 cups Soy Mornay Sauce -- at room temperature

2 celery ribs -- chopped

 

Soak the mushrooms in warm water for half an hour to reconstitute. Drain and

chop coarsely.

In a large saucepan, heat the oil over medium-high heat. Saute the onion and

celery until soft, about 5 minutes.

Add the diced tomato, tofu, and mushrooms, sauteing about 5 minutes. Season

with tarragon, salt, and pepper. The mixture will be rather dry.

Add the brown rice to the mushroom mixture and heat through, about 3 minutes.

Preheat the oven to 350F. Fill each crepe with about 3 tablespoons of stuffing

and roll into a cylinder.

Place the crepes in a shallow 9 x 13-inch baking dish and spoon the sauce over

them. Bake for 15 minutes or until sauce is hot. Serve immediately.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 126 Calories (kcal); 5g Total Fat; (36% calories from fat); 2g

Protein; 18g Carbohydrate; 0mg Cholesterol; 14mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0