Then I explain how to make a rich mushroom crepe accompanied by a fig and arugula salad, we will finish the dish with a sauce from Pedro Ximenez.
| 🚻 4 Diners | 🕘 45m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make mushroom crepes with fig salad with arugula: |
| 300 grams of varied mushrooms the white part of a leek salt and pepper to taste 150 ml of brandy milk evaporated 50 gr. of butter Reduction of Pedro Ximénez tablespoon of olive oil for accompaniment :: rúcula 4 figs 4 tomatitos cherry | For the crepe dough :: 250 ml of whole milk 2 eggs 125 gr. of flour 20 gr. From butter a salt pin (to taste) |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make mushroom crepes with fig salad with arugula:
1. We make the dough for crepes and make them in a pan with a little butter. We reserve
2. In a pan, we melt the butter with a tablespoon of oil so that the leek does not burn and poach for 6-7 minutes, add the mushrooms, mix and let them be made for another 7, 8 minutes.
3. We salt and pepper, add the brandy and let it reduce. At this point we incorporate the milk cream and let it reduce until we get a thick but creamy texture.
4. Fill the mushroom creps, putting the amount we create in each one and leave in a triangle and place them by placing them at one end of the plate.
5. At the other end we place the arugula, the figs and the cherry tomatoes. We sack over the dish with Pedro Ximenezs sauce and voila. I hope you like this delicious mushroom crep. Bon Appetite
