Saturday, March 30, 2013


yields four servings 

10 grams dried porcini mushrooms, soaked in 1/2 cup (125ml) boiling water for 10 minutes. 
1 tablespoon olive oil 
1 red onion, finely chopped 
3 rindless bacon rashers, finely chopped 
100 grams fresh shiitake mushrooms, sliced 
200 grams Swiss brown mushrooms, sliced
1/2 teaspoon dried thyme or dried oregano 
1 cup (150 grams) plain flour
1 1/4 cups (310ml) milk 
3 eggs, lightly beaten
2 spring onions, very finely chopped
25 grams unsalted butter, chopped into 8 pieces

Remove porcini from their soaking liquid and finely chop, reserving liquid. Heat oil in a large deep frypan. Cook onion and bacon over medium-high heat for 4 minutes or until golden. Add all mushrooms and cook, stirring, for 5 minutes or until softened. Add porcini liquid and thyme, and simmer over medium heat for 1 minute or until liquid has almost evaporated. Season and keep warm.

Sift plain flour and 1 tsp salt into a bowl. Add milk and eggs, then stir until smooth. Pour through a sieve placed over a large jug, then stir in chopped spring onion.

Heat a large frypan over medium-low heat, add a piece of butter and melt until frothy. Pour in 1/4 cup batter, tilting the pan to create a thin crepe, and cook for 20 seconds or until almost set. Flip and cook for 15-20 seconds more, then invert onto a plate. Repeat with remaining butter and batter until you have 8 crespelle.

To serve, spoon the ragu into the crespelle and fold to enclose.

bacon recipe courtesy of: Kate Tait, delicious., May 2006 

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