Wild Mushroom Crepe Filling (Printable)

Sautéed wild mushrooms with fresh herbs nestled in delicate French crepes, perfect as an appetizer or entrée.

# What You'll Need:

→ Mushroom Filling

01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 pound assorted wild mushrooms (cremini, shiitake, oyster), cleaned and sliced
04 - 1 small shallot, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tablespoons dry white wine
07 - 1/4 cup heavy cream
08 - 2 tablespoons fresh parsley, finely chopped
09 - 1 tablespoon fresh chives, finely chopped
10 - 1 teaspoon fresh thyme leaves
11 - Salt and freshly ground black pepper to taste

→ To Serve

12 - 8 French crepes, freshly made or store-bought
13 - 1 ounce grated Gruyère or Emmental cheese, optional

# Step-by-Step Guide:

01 - Heat the butter and olive oil in a large skillet over medium-high heat until the mixture shimmers.
02 - Add the finely chopped shallot and cook for 2 minutes until softened and fragrant.
03 - Add the sliced wild mushrooms and sauté, stirring often, until they release their juices and begin to brown, approximately 7 to 8 minutes.
04 - Stir in the minced garlic and cook for 1 minute until fragrant.
05 - Pour in the dry white wine and scrape any browned bits from the bottom of the skillet. Allow the wine to reduce by half, approximately 2 minutes.
06 - Lower the heat to medium, add the heavy cream, and cook for 2 to 3 minutes until slightly thickened and glossy.
07 - Stir in the fresh parsley, chives, thyme, salt, and pepper. Remove from heat.
08 - Spoon the mushroom filling into each crepe, lightly sprinkle with Gruyère or Emmental cheese if desired, and roll or fold the crepes.
09 - Serve immediately, or arrange filled crepes in a baking dish, top with additional cheese, and warm in a 350°F oven for 10 minutes before serving.

# Expert Suggestions:

01 -
  • It tastes restaurant-quality but comes together in under 40 minutes, so you can impress without stress.
  • The filling works as an appetizer, light lunch, or elegant dinner, making it endlessly flexible for different moods.
  • Wild mushrooms have this deep, umami richness that makes even simple crepes feel like you've spent hours on them.
02 -
  • Don't crowd the mushrooms in the pan or they'll steam instead of sauté, so if your skillet is small, work in batches even though it feels inefficient.
  • The wine really does need to reduce by at least half or you'll taste harsh alcohol instead of a gentle depth, so give it time and don't rush.
  • Taste the filling before you roll the crepes because mushrooms vary wildly in how much seasoning they need depending on their moisture content.
03 -
  • If your cream starts to look grainy while cooking, lower the heat immediately because you're on the edge of the cream breaking, though honestly it happens to everyone eventually.
  • A whisper of truffle oil stirred in after you remove from heat adds luxury without taking over, but only use it if you actually like truffle or it'll seem pretentious.
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