Mushrooms, when roasted, have a far superior taste and texture than when cooked any other way. The high roasting temperature and hot air from all sides of the oven eliminate much of the excess water that can make mushrooms bland or watery, their earthy essence is darkened and made richer, and their umami flavour is intensified. They are the star of this crepe, the mascarpone and prosciutto respectfully playing creamy and crispy textural harmonies to the mushrooms’ meatiness.
1 lb mixed mushrooms, cleaned, trimmed and/or torn into large pieces (I used shiitakes and oyster mushrooms)
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp Madeira wine
Freshly cracked black pepper
3-4 sprigs thyme
Preheat oven to 425F. (If you’re only using cremini mushrooms, increase the heat to 450)
In a large bowl, toss mushrooms with olive oil. Add balsamic vinegar, madeira wine, a few cracks of black pepper, and a pinch of salt.
Transfer mushrooms to a baking sheet, ensuring that they are evenly spread out in a single layer. Add thyme sprigs to the pan.
Roast for 20 minutes, then turn and roast for another 5 minutes (10 for cremini).
Return mushrooms to the bowl in which you mixed them, toss, and add more olive oil if they seem too dry.
Note: the mushrooms will shrink substantially – I suggest making more than you think they’ll need (my mushrooms reduced by about half of their weight). This amount of mushrooms was enough to fill two crepes.
2 crepes – I use Julia Child’s recipe from Mastering The Art of French Cooking
1/3 cup mascarpone cheese
2 tbsp heavy cream
2 tbsp chives, minced – plus more for garnish
2 slices prosciutto, cut crosswise into strips
Mix together mascarpone, cream and chives.
Heat prosciutto in a dry pan over medium heat, shaking pan occasionally to avoid burning, until prosciutto is crisp. Remove from heat and drain on a paper towel.
Spread half of the mascarpone mixture on one half of each crepe. Top mascarpone with roasted mushrooms. Fold crepe in half so the fillings are sandwiched, then once more so the crepe is roughly folded in quarters.
Top with crispy prosciutto and more chives.