Sample three meals with mushrooms, shallots, and parsley as the starring elements.
- 1/2 cup buckwheat flour
- 1/2 cup all-purpose flour
- 1 heavy pinch salt
- 1 cup milk
- 3/4 cup water
- 3 large eggs
- 3 tablespoons butter, melted
- 6 ounces chèvre cheese
- 1 shallot, thinly sliced
- 1 ounce vegetable oil
- Several sprigs of parsley, minced
- 1 cup maitake mushrooms, trimmed
- 1 cup yellow oyster mushrooms, trimmed
- Salt and pepper to taste
- Concord grape juice reduction (slowly heated over low flame until thick, then chilled)
- Grapes to garnish
- Blend flours, pinch of salt, milk, water, eggs, and 2 tablespoons of butter in a high-speed blender for a smooth crêpe batter. Chill for 1 hour.
- To prepare crêpes, heat non-stick sauté pan on high heat until a white smoke appears. Add 1/4 cup of crêpe batter and rotate pan over flame until evenly coated.
- Cook over medium high heat until the top surface looks fairly dry. Flip with a flat edge spatula or rubber spatula, working around the edges until it releases from the pan. Cook for an additional minute or so.
- In a sauté pan, sweat the shallots in 1 tablespoon butter over low heat until soft. Mix in chèvre until soft and thoroughly combined. Season with pepper and parsley. Keep warm.
- In a clean sauté pan, heat vegetable oil until very hot. Add mushrooms, and cook 4-5 minutes without stirring. After they caramelize, briefly sauté, season with salt and pepper, and remove from heat.
- To assemble, dress the plate with the concord grape juice reduction. Spread cheese filling across an entire crêpe. Fold in half, then in half again. Cut into two triangles. Top with mushroom sauté, and garnish with fresh parsley and grapes.
Recipe by Cory Miller, Lead Demo Kitchen Chef, Giant Eagle Market District.
Photography by Cayla Zahoran | Styling by Allie Wist