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Wedges of brie cheese are tucked around
tender, folded crêpes and topped with steamed asparagus
and a garlicky wild mushroom and tarragon sauce.
Wild Mushrooms, Asparagus and Brie
- 8 (8-inch) crêpes (see recipe for
2 (8-ounce) wheels Wisconsin Brie cheese, sliced into 1/2 inch
1 pound fresh asparagus
2 tablespoons butter - divided use
1 pound sliced wild mushrooms: mixture of crimini, shiitake and
1 medium sweet onion, coarsely chopped
1 tablespoon coarsely chopped fresh garlic
1 (14 1/2-ounce) can vegetable broth
1/2 teaspoon coarse ground pepper
1/4 teaspoon salt
1/2 cup chopped fresh Italian parsley
1 tablespoon snipped fresh tarragon
- Fold Crêpes into quarters. Tuck
wedges of Brie between folds. Place on cookie sheet; bake at
375°F (190°C) for 10 to 15 minutes or until cheese is
- 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 vegetable broth, pepper
and salt. Cook for 10 to 15 minutes to develop flavors. Whisk
in remaining 1 tablespoon butter, parsley and tarragon.
- To serve, place 2 crêpes on individual
plates. Arrange asparagus spears on plate; spoon mushroom mixture
Makes 6 servings.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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