Mushroom Crepes - cooking recipe

Ingredients

1 lb mushroom, stemmed, divided
4 tablespoons butter, divided
1 shallot, finely minced
1/4 teaspoon thyme
1 cup beef stock, low sodium (or home-made)
1/4 cup sauterne (dry plus 2 tablespoons, Gallo is good for this recipe)
2 teaspoons cornstarch
1 1/4 cups heavy whipping cream
8 crepes (Wonderfully Delicate Crepes)
3 tablespoons parsley, chopped
salt and pepper

Preparation

Make one recipe of Recipe #364355 (crepes).
Chop the mushroom stems and slice the caps.
Saute the caps in 2 tablespoons of unsalted butter. Don't crowd the pan or they will start to steam and lose the juices, so do in batches and set them on a plate.
In the same pan saute the minced stems for a few minutes. Again, don't crowd the pan, add butter as you need it.
In the same pan do the shallots for about 1 minute and then add the stems back into the pan and stir them together.
Add the sautern and de-glaze the pan and then add the beef stock and boil until it is reduced by half. Lower the heat to medium low. Add the 1 1/4 cup cream and caps and stir well being careful not to break the caps.
When the cream is heated through add 2 teaspoons of cornstarch to the remaining 2 tablespoons of sautern and add to the pan. Stir until thickened. Check the seasonings and add salt if needed.
Spoon filling onto crepes and roll or fold them, placing them on a warm buttered platter or dinner plates. Spoon sauce over tops of crepes and sprinkle with parsley and serve right away.