Novelli mushroom and chestnut crêpes recipe

5 ratings Rate
  • Serves 8
  • 30 mins to prepare and 40 mins to cook
  • 320 calories / serving
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
Novelli steamed winter mushroom and chestnut crepe parcels

Sift the flour into a bowl and season. Make a well in the flour, add the milk, egg and butter. Beat until completely smooth. Stir in the poppy seeds.

Heat a shallow nonstick frying pan and brush sparingly with oil. Pour a circle of mixture into pan, then swirl to cover. Cook briefly until the underside is lightly golden when you lift up edge. Flip over and cook until golden on other side. Slide on to a plate and keep warm. Repeat 7 times.

To make the mushroom mixture, heat a little olive oil and gently fry the shallot and garlic for about 5 minutes until soft. Turn up heat and add the mushrooms and half the herbs, season and cook for a further 5 minutes or until tender. Drain in a colander, reserving the juice. Place the drained mushrooms in a bowl with the remaining herbs. Set aside some mushrooms for garnish. Add the chestnuts, eggs and cream, and mix.

Line a very small bowl with clingfilm, then lay a crêpe inside. Divide the mix into 8. Fill each crêpe with it equally, then fold over the crêpe to make a little parcel, gathering the clingfilm around it tightly so it that it doesn't come undone. Put the parcels in a steamer and cook for 25 minutes, or bake in the oven wrapped in foil at Gas Mark 4/ 180°C/ fan 160°C for 15-20 minutes until just set.

To make the sauce heat the oil in a small pan and fry shallot and celery over a low heat until tender. Add garlic and herbs and fry for another minute, then add stock, port and reserved mushroom juice. Simmer for 3-4 minutes until reduced by half, then add the cream.

Carefully unwrap each parcel and put on a plate. Spoon over a little sauce and scatter a few reserved mushrooms and tarragon leaves on top.

 

Tesco Chianti D.O.C.G.75cl

Full of bright cherry aromas followed by fresh red cherry fruit flavours.

Click here to purchase from grocery online >
Click here to purchase from Wine by the Case >

 

 

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • For the crêpes

  • 100g (3½oz) plain flour
  • pinch of pepper
  • 300ml (½ pint) semi-skimmed milk
  • 1 egg, plus 1 extra yolk
  • 1tsp melted butter
  • 1tsp poppy seeds
  • olive oil
  • For the mushroom and chestnut mixture

  • olive oil
  • 1 shallot, finely chopped
  • 750g (1½lb) mushrooms
  • chopped small handful of fresh basil
  • chopped small handful of fresh tarragon, chopped, plus extra to decorate
  • 15g (½oz) chives, snipped
  • freshly ground black pepper
  • 150g (5oz) cooked chestnuts, chopped
  • 2 eggs, beaten
  • 50ml (2fl oz) double cream
  • For the mushroom sauce

  • 1tbsp olive oil
  • 1 shallot, finely chopped
  • ½ stick celery, finely chopped
  • 1 clove garlic, chopped
  • leaves from 1 sprig each of thyme and rosemary, chopped
  • 200ml (7fl oz) vegetable stock
  • 2 tbsp port
  • reserved mushroom juice (see method)
  • 200ml (7fl oz) double cream
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 1340kj 320kcal 16%
  • Fat 24g 34%
  • Saturates 12g 60%
  • Sugars 5g 6%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 19.5g Protein 8.6g Fibre 3g

Convert

Suggested tips & skills

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.