mushroom crepe cake

March 9, 2011 § Leave a comment


Sometimes I think about food too much and it boggles my mind. Especially some of the common foods, which when you think about them, aren’t all that common. Take mushrooms, for example, they’re fungi! Isn’t it weird to realize that you’re eating something that’s in the same kingdom as molds and mildews? Sorry if I just spoiled anyone’s appetite there.

slice of the crepe cake bitten

Nonetheless, knowing that nugget of knowledge about mushrooms has never stopped me from eating them. In fact, when I was around ten years of age, I went through a phase where I ate nothing but mushrooms. One week in the summer, I ate mushrooms for lunch and dinner (never was, never will be an early riser).

stab devouring

The mushrooms that ended up in this crepe cake were, disconcertingly enough, the first fresh mushrooms that’d entered my house in nearly 2 months. They were also originally destined for a pasta dish to use up some porcini pasta I got from a local pasta maker. Oops. Never you worry, though, my porcini linguine will survive yet. I cannot say the same about this crepe cake though, as it’s liable to vanish into your stomach in the blink of an eye.

garnished and pretty

Mushroom Crepe Cake

2 batches of crepes

Mushroom Filling

2 tbsp olive oil
1 pound of mushrooms of your preference, sliced
1 clove garlic
1 small sprig of rosemary, minced
1/2 cup milk
1 1/2 tsp corn starch
salt and pepper to taste

Pour the olive oil into a sauce pan along with the garlic and rosemary. When everything starts to get really fragrant, add the mushrooms and cook them until they start to release their juices and soften.

At this point, add the milk and keep stirring everything until the milk starts to bubble along the edges of the saucepan and then add the cornstarch mixed with water. Cook until the sauce has thickened up nicely and then season to taste.

To assemble your crepe cake: Take one crepe, lay it on the plate you’d like to serve the cake on, and then spoon some mushroom filling on top and spread it as evenly as possible. Take another crepe and repeat until you run out of either crepes or filling. If you end up with a crepe on top, garnish it with a sprig of rosemary, like I did. If you end up with extra mushroom filling, pour it over the top and let it leak down the edges.


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