Herbed Wild Mushroom Bundles

Cooking Light. Earthy flavors will make great side to beef, pork or chicken. Or serve 3 bundles as meatless entree.

• Ready In: 45 mins
• Yields: 8 Bundles

Ingredients

• 6  green onions
• 1 1⁄2 teaspoons butter
• 1 3⁄4 cups  shiitake mushroom caps, diced
• 1 1⁄3 cups  oyster mushrooms, diced
• 8  ounces cremini mushrooms, coarsely chopped
• 1⁄3 cup dry white wine
• 1  tablespoon cream cheese (light if you want)
• 1  tablespoon flat leaf parsley, chopped
• 2  teaspoons chives, minced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon thyme, fresh chopped (less if dry)
• 1⁄8 teaspoon black pepper
• 8  crepes (Crepes by Ratio Recipe #rz.286632 Herbed variation 1 tsp parsley and 1 tsp chives)

Directions

1. Preheat oven to 350.
2. Remove green tops from green onions. Cut onion tops lengthwise into 1/8th inch wide strips to form 8 ties. Drop green onion strips into boiling water and cook for 10 seconds or until limp. Drain and set aside.
3. Chop the rest of the green onions.
4. Melt butter in a nonstick skillet over medium heat. Add onions and mushrooms. Cook 5 minutes or until mushrooms release their moisture and darken.
5. Add wine to pan and cook 2 minutes or until liquid almost evaporates.
6. Remove from heat, stir in cheese, parsley, chives, salt, thyme and pepper.
7. Spoon 1/3rd cup of mixture into the center of a crepe. Gather the edges and crimp to seal, forming a purse. Tie 1 green onion strip around the bundle.
8. Place bundles in a 9x13 inch baking dish (oiled) and bake for 15 minutes or until crepes are thoroughly heated.