| crepes |
Fill pancakes with mushroom, fold in quarters. When needed, cover, bake in moderate oven 15 minutes or until warmed through, remove cover, bake further 5 minutes; reheat sauce. Arrange on plate, pour sauce around, garnish with little heap of onion and parsley |
| 3 eggs |
|
blend in liquidizer |
Refrigerate 2 hours, then beat. Lightly oil pan, heat, pour in half a cup of batter, cook until lightly browned, turn over, cook for a short time. Repeat Makes 12 pancakes. |
| 420ml milk |
| 185g flour |
sift |
|
blend in |
| 1/2 teaspoon salt |
|
| 3 tablespoons butter |
melted |
| mushroom filling |
| 250g mascarpone |
|
mix well |
| pepper |
|
| 850g mushrooms |
chop finely |
cook |
strain |
| 3 shallots |
chop |
| reserve juice |
|
reduce \`beetroot` \`juice` \`port` THEN add \`cream` \`extrapepper`, boil =`thesauce` |
| 2 tablespoons butter |
|
| beetroot sauce |
| 250g cooked beetroot |
puree, sieve through muslin, discard solids |
| 2 tablespoons port |
|
| 150ml cream |
|
| pepper |
|
| garnish |
| 1/2 red onion |
chopped |
| 1/2 cup parsley |
chopped |
|