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Crepe with Mushroom Bechamel Sauce

Main Course | July 29, 2014 | By



2 tablespoons olive oil
1/2 cup  minced onion
1/2 cup minced shallot
1/2 cup  minced celery
1/2 teaspoon salt
2 cup cleaned and sliced mushrooms (approximately 3 ounces)
1 cup vegetable broth
1/4 teaspoon granulated garlic
1/8 teaspoon dried thyme
3 tablespoons butter
1/4 cup all-purpose flour
1/3 cup whipping cream

Assembly a mushroom bechamel with a salty crepes  or  tortilla and  aragula.

In a 3-quart saucepan, heat olive oil over low heat. Add onion, shallot, celery, and salt. Cook until tender. Add mushrooms and increase heat to medium. Cook for 10 minutes, stirring often. Add vegetable  broth, garlic, and thyme. Return to a simmer and cook for 10 minutes.
2. In a separate skillet, make a light-blond roux by melting butter and stirring in flour. Add to simmering broth mixture, stirring well. Cook for 3 to 4 minutes and then add cream.



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Georgia Bitay