# Ingredients:
→ Mushroom Filling
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 pound assorted wild mushrooms (cremini, shiitake, oyster), cleaned and sliced
04 - 1 small shallot, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tablespoons dry white wine
07 - 1/4 cup heavy cream
08 - 2 tablespoons fresh parsley, finely chopped
09 - 1 tablespoon fresh chives, finely chopped
10 - 1 teaspoon fresh thyme leaves
11 - Salt and freshly ground black pepper to taste
→ To Serve
12 - 8 freshly made French crepes
13 - 1 ounce grated Gruyère or Emmental cheese, optional
# Directions:
01 - Heat butter and olive oil in a large skillet over medium-high heat until butter is fully melted and oil is shimmering.
02 - Add the chopped shallot and cook for 2 minutes, stirring occasionally, until softened and translucent.
03 - Add the sliced mushrooms and sauté, stirring frequently, for 7 to 8 minutes until they release their moisture and develop golden-brown edges.
04 - Stir in the minced garlic and cook for 1 minute until fragrant.
05 - Pour in the dry white wine while scraping the browned bits from the pan bottom. Allow the wine to reduce by half, approximately 2 minutes.
06 - Reduce heat to medium, add the heavy cream, and cook for 2 to 3 minutes until the mixture thickens slightly.
07 - Stir in the parsley, chives, thyme, salt, and pepper. Remove from heat immediately.
08 - Spoon the mushroom filling into the center of each crepe, optionally sprinkle with grated cheese, and roll or fold according to preference.
09 - Serve immediately, or arrange filled crepes in a baking dish, top with additional cheese, and warm in a 350°F oven for 10 minutes before serving.
