Wild Mushroom Crepe Filling (Printable)

Delicate French crepes filled with a sautéed mix of wild mushrooms and fresh herbs, perfect for a flavorful starter or entrée.

# What You'll Need:

→ 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 French crepes, freshly made or store-bought
13 - 1 ounce grated Gruyère or Emmental cheese, optional

# How to Make It:

01 - Heat the butter and olive oil in a large skillet over medium-high heat until foaming.
02 - Add the chopped shallot and cook for 2 minutes until softened and fragrant.
03 - Add the sliced mushrooms and sauté, stirring frequently, until they release their moisture and begin to brown, approximately 7 to 8 minutes.
04 - Stir in the minced garlic and cook for 1 minute until fragrant.
05 - Pour in the dry white wine and scrape any browned bits from the pan bottom with a spatula. Allow the wine to reduce by half, about 2 minutes.
06 - Reduce heat to medium, add the heavy cream, and simmer for 2 to 3 minutes until the mixture thickens slightly.
07 - Stir in the parsley, chives, thyme, salt, and pepper. Remove from heat.
08 - Spoon the mushroom filling into each crepe, lightly sprinkle with cheese if desired, and roll or fold the crepes closed.
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.

# Expert Tips:

01 -
  • The filling comes together in under 25 minutes, so you can serve something restaurant-quality without the fuss.
  • It tastes impressive enough for guests but feels comforting enough to make for yourself on a Tuesday.
  • Wild mushrooms do most of the heavy lifting flavor-wise, so even simple technique yields depth.
02 -
  • Don't crowd the pan with mushrooms or they'll steam instead of brown; if your pile looks too tall, sauté in two batches and combine at the end.
  • Taste the filling before serving—salt and pepper are your final tools for making everything sing, and wild mushrooms can vary in how much seasoning they need.
03 -
  • Buy your mushrooms whole and slice them yourself rather than pre-sliced; they brown better and don't lose as much moisture to air.
  • Let the cream reduce slightly before adding herbs so they stay bright; if you cook them too long, they turn dark and bitter and taste stewed instead of fresh.
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