Prepare crepes (recipe follows)
Cook spinach according to directions.
Wash mushrooms, cut off stems, chop stems and reserve.
Slice mushrooms thinly.
Prepare cheese mix according to directions.
Reserve 2 cups for topping. When sauce thickens, add cheese, well drained spinach and sliced mushrooms.
Simmer five minutes.
ushrooms and sautee. Add the spinach and cook until wilted. Remove
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
minutes.
Add mushrooms, spinach, salt and pepper. Saute until
ooking cook the frozen chopped spinach and squeeze it dry.
n a separate bowl. Spread spinach-mushroom mixture in the prepared pie
Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper
For the crepes, sift flours into a large
Make one recipe of Recipe #364355 (crepes).
Chop the mushroom stems and slice the
ou have cooked all the crepes.
Filling:
Saute the
Make crepes if using homemade & set aside.<
For the crepes, whisk eggs, salt, flour, milk
Thaw spinach.
Squeeze dry.
Mix in Ricotta, Parmesan, onion, oregano, salt and egg.
Line greased muffin pans or custard cups with cooked crepes (recipe in Breads, Rolls & Pastries).
Sprinkle pepperoni in bottom of each.
Spoon about 3 tablespoons cheese-spinach mixture into each crepe cup.
Make the crepes using Nif's Basic Crepe Batter, recipe #354483.
For
Tear or cut the spinach leaves into small pieces.
Toss the mushrooms with the lemon juice.
Place spinach in salad bowl top with mushrooms and sprinkle with parsley.
Toss with Lemon-Yogurt Vinagrette (Recipe #16611) dressing just before serving.
il. Add the onion and mushroom, raise the heat to high
owl, mix the spinach, ricotta, feta and egg/mushroom mixture.
Season
half of the spinach, and half of the mushroom mixture. Slowly pour
Heat 1 tablespoon butter in a skillet over medium heat; cook and stir spinach and corn until heated through, about 5 minutes. Stir in 1 tablespoon butter until melted, about 1 minute.
Mix Gruyere cheese into spinach mixture; add lemon juice, salt, and pepper. Cook and stir over low heat until cheese melts, 2 to 3 minutes.
Spoon spinach mixture into each crepe and top with hummus. Fold crepe around filling. Spoon hummus on top of each crepe and garnish with parsley.