Meat And Spinach Crepes - cooking recipe

Ingredients

12 to 16 crepes
1 (10 or 12 oz.) pkg. frozen chopped spinach, thawed
1 Tbsp. salad oil
1 clove garlic, minced or pressed
1 small onion, chopped
1/2 lb. lean ground beef
1/4 lb. bulk pork sausage
1/2 tsp. each: salt and oregano leaves
1/4 tsp. pepper
2 (8 oz.) cans tomato sauce
2 c. Jack cheese (8 oz.)
12 to 16 crepes
3 lb. mushrooms
4 Tbsp. butter or margarine
1 large onion, chopped
2 cloves garlic, minced or pressed
3/4 tsp. marjoram leaves
1/4 c. all-purpose flour
3/4 c. milk
3 Tbsp. dry sherry
1/2 c. grated Parmesan cheese
1/4 c. chopped parsley
salt and pepper
2 c. (8 oz.) shredded Swiss cheese

Preparation

Prepare crepes or bring to room temperature if refrigerated or frozen.
Remove stems from mushrooms and chop; slice caps and set aside.
In a wide frying pan over medium heat, melt 2 tablespoons of the butter.
Add mushroom stems, onion and garlic; cook, stirring, until onion is soft.
Add remaining 2 tablespoons butter, sliced mushroom caps and marjoram; cook, stirring, until mushrooms are soft and juices have evaporated.
Sprinkle flour over mushrooms and cook, stirring, until bubbly.
Gradually pour in milk and continue cooking and stirring until sauce boils and thickens. Remove from heat.
Add sherry, Parmesan cheese and parsley.
Let cool, then season to taste with salt and pepper.