Crespelle Fillings 1 of 2

Have fun preparing this mushroom dish!

Mushrooms (1): Soak the mushrooms in wine. Rinse mushrooms and oyster mushrooms, clean, chop. Peel onion, chop, sauté in hot oil. Add mushrooms and juice of one lemon, season. Add mushrooms with soaking liquid and clear soup, simmer for about 5 minutes. Remove half of the mushrooms, drain. Continue to simmer the remaining mushrooms for about 5 minutes, crush and thicken. Add crème fraîche and fold in. Chop basil, mix with mushroom puree and mushrooms, season.

Spinach simple (2): Coarsely chop the spinach, mix with the cream cheese and season.

Spinach/ham/cheese (3): Clean the spinach and rinse thoroughly. Peel and chop the onion and garlic. Heat the butter and sauté the onion and garlic in it. Add the dripping wet spinach to the saucepan and steam with the lid on for three to four min until soft and collapsed. Season spinach with salt, pepper and freshly grated nutmeg and drain in a sieve. Cut ham and mozzarella into cubes. Mix spinach, ham and mozzarella cubes.

Spinach/Ricotta (4): Rinse spinach and drain. Finely dice onion and press garlic. Heat oil in a saucepan and sauté onion and garlic until translucent. Add spinach, fall together. Extinguish with clear soup, season heartily with salt, pepper and nutmeg.

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