By Carmen Rosen Fry sliced porcini mushrooms in butter and cream Sauté leeks until soft. Add to porcini. Steam asparagus Crepes 1 cup steamed and pureed stinging nettles 3 tablespoons tapioca powder 3 eggs Cook like a split between a crepe and an omelette (put a lid over to steam the top rather than tryingContinue reading “Porcini mushrooms, leeks and asparagus in stinging nettle crepes”
By Carmen Rosen
Fry sliced porcini mushrooms in butter and cream
Sauté leeks until soft. Add to porcini.
Steam asparagus
Crepes
1 cup steamed and pureed stinging nettles
3 tablespoons tapioca powder
3 eggs
Cook like a split between a crepe and an omelette (put a lid over to steam the top rather than trying to flip the fragile crepe)
Fill the crepes with the porcini/leeks mixture and steamed asparagus
Serve with chèvre (optional)
The Art & Fungi Project 