Buckwheat Crepes with Potato and Mushroom Filling
| Yield: | 6 Servings |
| Categories: | Vegetarian |
| 12 | lg | Buckwheat Crepes |
| 1 | lb | Portobello or shiitake mushrooms |
| 1 | tb | Olive oil |
| 1 | tb | Butter |
| 2 | Cloves garlic; minced | |
| Salt to taste | ||
| 3 | lg | Yellow onions; chopped |
| 1 | ts | Olive oil |
| 2 | lg | Russet potatoes |
| 1/2 | c | Dry white wine |
| Flat-leaf parsley; coarsely chopped | ||
| Fresh ground black pepper | ||
| 4 | oz | Swiss or Fontina cheese;grat |
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