Crepe with Mushroom Bechamel Sauce
Ingredients:
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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