Taleggio and Wild Mushroom Crespelle
Taleggio and Wild Mushroom Crespelle
Ingredients
For the Mushroom Filling
- 4 Portobello mushrooms, stems and gills removed, diced
- 2 tablespoons extra virgin olive oil, plus more as needed
- 2 tablespoons butter, divided
- 2 shallots, chopped
- 3 cloves garlic, chopped
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup dry white wine
- 6 ounces Taleggio cheese, rind removed, chopped
- 1 egg yolk
For the Béchamel Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
For the Pickled Mushrooms
- 2 ounces white clamshell mushrooms
- 2 ounces blue oyster mushrooms
- 2 ounces maitake mushrooms, (Hen of the Woods)
- 4 cups water
- 2 tablespoons salt, plus more as needed
- 1/2 cup red wine vinegar
- 1 clove garlic, chopped
- 1 tablespoon fresh mint, chopped
- 2 tablespoons olive oil
For the Crespelle Batter
- 4 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup all-purpose flour
- 1 1/2 cups whole milk
For Assembling and Finishing
- 1/4 cup butter, melted, plus more for searing
- 1/2 cup Parmesan Reggiano, grated, plus more for crema
- 1 cup heavy cream
- 1/4 teaspoon salt, for crema
- 1 cup fresh arugula, for garnish
- 2 teaspoons 25-year-old balsamic vinegar, for garnish
Instructions
- 1
Prepare the Mushroom Filling: Remove the stems and gills from the Portobello mushrooms and dice the caps. Heat 1 tablespoon of extra virgin olive oil and 1 tablespoon of butter in a large pan over medium-high heat. Add the diced Portobello mushrooms and cook until they are nicely browned, about 8-10 minutes. Do not season yet, as this will cause them to release too much water.
⏱️ 10 min
- 2
Once the mushrooms are browned, add the remaining 1 tablespoon of olive oil to the pan. Add the chopped shallots, chopped garlic, chopped fresh thyme, and chopped fresh parsley. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the white wine and cook until it has completely evaporated, about 3-5 minutes. Remove from heat and set aside to cool slightly.
⏱️ 8 min
- 3
Prepare the Béchamel Sauce: In a separate saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly, until lightly golden. Gradually whisk in the warmed whole milk, a little at a time, to prevent lumps. Add 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and 1/8 teaspoon of ground nutmeg. Continue to whisk until the béchamel sauce thickens to your desired consistency. Remove from heat and allow to cool completely; it will thicken further as it cools.
⏱️ 15 min
- 4
Finish the Mushroom Filling: Cut the rind off the Taleggio cheese and chop it into small pieces. Add the chopped Taleggio cheese to the cooled mushroom mixture. Mix well, using your hands if preferred. Add the cooled béchamel sauce to the mushroom and cheese mixture and combine thoroughly. Finally, add the egg yolk to the filling mixture and mix well to bind all the ingredients. Taste and adjust seasoning as needed.
⏱️ 10 min
- 5
Prepare the Pickled Mushrooms: Bring 4 cups of water to a boil in a pot. Add 2 tablespoons of salt and 1/2 cup of red wine vinegar to the boiling water. Taste the water and add more salt if needed. Drop the white clamshell mushrooms into the boiling water for 30 seconds, then remove with a slotted spoon and drain. Repeat with the blue oyster mushrooms, then with the maitake mushrooms. Allow the blanched mushrooms to cool completely.
⏱️ 10 min
- 6
Once the blanched mushrooms are cool, place them in a bowl. Add the chopped garlic, chopped fresh mint, and 2 tablespoons of olive oil. Mix well and set aside.
⏱️ 5 min
- 7
Prepare the Crespelle Batter: In a large bowl, whisk the 4 eggs. Add 1/4 teaspoon of salt and 1/4 teaspoon of ground nutmeg. Gradually add 1 cup of all-purpose flour to the egg mixture, whisking until just combined. Slowly add 1 1/2 cups of whole milk, whisking until the batter is smooth. Strain the batter through a fine-mesh sieve to ensure it is lump-free.
⏱️ 10 min
- 8
Cook the Crespelle: Melt a small amount of butter in a non-stick pan over medium heat, ensuring the butter coats the entire pan. Pour a ladleful of crespelle batter into the hot pan, swirling it to create a thin, even layer. Cook for 1-2 minutes per side, until the crespelle is set and lightly browned. Remove from the pan and stack on a plate. Repeat with the remaining batter. Allow the crespelle to cool completely.
⏱️ 20 min
- 9
Stuff and Coat the Crespelle: Place a scoop of the mushroom filling in the center of each cooled crespelle. Brush the edges of the crespelle with melted butter. Fold the ends of the crespelle inwards to seal the edges, then roll it over tightly, like an egg roll, ensuring the sides are tapered in. Roll each stuffed crespelle in melted butter, then roll it in 1/2 cup of grated Parmesan Reggiano until fully coated. Place the coated crespelle on a baking sheet and refrigerate for at least 30 minutes to firm up.
⏱️ 20 min
- 10
Prepare the Parmesan Crema: In a small saucepan, heat 1 cup of heavy cream over medium heat. Add 1/4 teaspoon of salt. Bring to a gentle simmer and reduce the cream by half, stirring occasionally, about 10-15 minutes. Remove from heat and whisk in the remaining grated Parmesan Reggiano until the crema is nice and silky.
⏱️ 15 min
- 11
Final Cooking and Plating: Preheat your oven to 350°F (175°C). Melt a little butter in an oven-safe pan over medium-high heat. Add the refrigerated crespelle and sear them until a crispy crust forms on all sides, about 2-3 minutes per side. Transfer the pan to the preheated oven and bake for 5-7 minutes, or until the crespelle are heated through.
⏱️ 15 min•🌡️ 350
- 12
To plate, spoon a generous amount of Parmesan crema onto a serving plate. Place 1-2 hot crespelle on top of the crema. Arrange the pickled mushrooms around the crespelle. Garnish with fresh arugula and drizzle with 25-year-old balsamic vinegar. Serve immediately and enjoy.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Taleggio and Wild Mushroom Crespelle
For the Mushroom Filling
- 4 Portobello mushrooms, stems and gills removed, diced
- 2 tablespoons extra virgin olive oil, plus more as needed
- 2 tablespoons butter, divided
- 2 shallots, chopped
- 3 cloves garlic, chopped
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup dry white wine
- 6 ounces Taleggio cheese, rind removed, chopped
- 1 egg yolk
For the Béchamel Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
For the Pickled Mushrooms
- 2 ounces white clamshell mushrooms
- 2 ounces blue oyster mushrooms
- 2 ounces maitake mushrooms, (Hen of the Woods)
- 4 cups water
- 2 tablespoons salt, plus more as needed
- 1/2 cup red wine vinegar
- 1 clove garlic, chopped
- 1 tablespoon fresh mint, chopped
- 2 tablespoons olive oil
For the Crespelle Batter
- 4 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup all-purpose flour
- 1 1/2 cups whole milk
For Assembling and Finishing
- 1/4 cup butter, melted, plus more for searing
- 1/2 cup Parmesan Reggiano, grated, plus more for crema
- 1 cup heavy cream
- 1/4 teaspoon salt, for crema
- 1 cup fresh arugula, for garnish
- 2 teaspoons 25-year-old balsamic vinegar, for garnish
Instructions
- 1
Prepare the Mushroom Filling: Remove the stems and gills from the Portobello mushrooms and dice the caps. Heat 1 tablespoon of extra virgin olive oil and 1 tablespoon of butter in a large pan over medium-high heat. Add the diced Portobello mushrooms and cook until they are nicely browned, about 8-10 minutes. Do not season yet, as this will cause them to release too much water.
⏱️ 10 min - 2
Once the mushrooms are browned, add the remaining 1 tablespoon of olive oil to the pan. Add the chopped shallots, chopped garlic, chopped fresh thyme, and chopped fresh parsley. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the white wine and cook until it has completely evaporated, about 3-5 minutes. Remove from heat and set aside to cool slightly.
⏱️ 8 min - 3
Prepare the Béchamel Sauce: In a separate saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly, until lightly golden. Gradually whisk in the warmed whole milk, a little at a time, to prevent lumps. Add 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and 1/8 teaspoon of ground nutmeg. Continue to whisk until the béchamel sauce thickens to your desired consistency. Remove from heat and allow to cool completely; it will thicken further as it cools.
⏱️ 15 min - 4
Finish the Mushroom Filling: Cut the rind off the Taleggio cheese and chop it into small pieces. Add the chopped Taleggio cheese to the cooled mushroom mixture. Mix well, using your hands if preferred. Add the cooled béchamel sauce to the mushroom and cheese mixture and combine thoroughly. Finally, add the egg yolk to the filling mixture and mix well to bind all the ingredients. Taste and adjust seasoning as needed.
⏱️ 10 min - 5
Prepare the Pickled Mushrooms: Bring 4 cups of water to a boil in a pot. Add 2 tablespoons of salt and 1/2 cup of red wine vinegar to the boiling water. Taste the water and add more salt if needed. Drop the white clamshell mushrooms into the boiling water for 30 seconds, then remove with a slotted spoon and drain. Repeat with the blue oyster mushrooms, then with the maitake mushrooms. Allow the blanched mushrooms to cool completely.
⏱️ 10 min - 6
Once the blanched mushrooms are cool, place them in a bowl. Add the chopped garlic, chopped fresh mint, and 2 tablespoons of olive oil. Mix well and set aside.
⏱️ 5 min - 7
Prepare the Crespelle Batter: In a large bowl, whisk the 4 eggs. Add 1/4 teaspoon of salt and 1/4 teaspoon of ground nutmeg. Gradually add 1 cup of all-purpose flour to the egg mixture, whisking until just combined. Slowly add 1 1/2 cups of whole milk, whisking until the batter is smooth. Strain the batter through a fine-mesh sieve to ensure it is lump-free.
⏱️ 10 min - 8
Cook the Crespelle: Melt a small amount of butter in a non-stick pan over medium heat, ensuring the butter coats the entire pan. Pour a ladleful of crespelle batter into the hot pan, swirling it to create a thin, even layer. Cook for 1-2 minutes per side, until the crespelle is set and lightly browned. Remove from the pan and stack on a plate. Repeat with the remaining batter. Allow the crespelle to cool completely.
⏱️ 20 min - 9
Stuff and Coat the Crespelle: Place a scoop of the mushroom filling in the center of each cooled crespelle. Brush the edges of the crespelle with melted butter. Fold the ends of the crespelle inwards to seal the edges, then roll it over tightly, like an egg roll, ensuring the sides are tapered in. Roll each stuffed crespelle in melted butter, then roll it in 1/2 cup of grated Parmesan Reggiano until fully coated. Place the coated crespelle on a baking sheet and refrigerate for at least 30 minutes to firm up.
⏱️ 20 min - 10
Prepare the Parmesan Crema: In a small saucepan, heat 1 cup of heavy cream over medium heat. Add 1/4 teaspoon of salt. Bring to a gentle simmer and reduce the cream by half, stirring occasionally, about 10-15 minutes. Remove from heat and whisk in the remaining grated Parmesan Reggiano until the crema is nice and silky.
⏱️ 15 min - 11
Final Cooking and Plating: Preheat your oven to 350°F (175°C). Melt a little butter in an oven-safe pan over medium-high heat. Add the refrigerated crespelle and sear them until a crispy crust forms on all sides, about 2-3 minutes per side. Transfer the pan to the preheated oven and bake for 5-7 minutes, or until the crespelle are heated through.
⏱️ 15 min•🌡️ 350 - 12
To plate, spoon a generous amount of Parmesan crema onto a serving plate. Place 1-2 hot crespelle on top of the crema. Arrange the pickled mushrooms around the crespelle. Garnish with fresh arugula and drizzle with 25-year-old balsamic vinegar. Serve immediately and enjoy.
⏱️ 5 min