Serves 6

Ingredients

• 1/4 pound extra large Shiitake mushrooms, chopped
• 4 tbsp. butter, melted
• 1/3 cup finely chopped onion
• 4 tbsp. flour
• 2 cups milk
• 2 chicken bouillon cubes
• 3/4 tsp. salt
• 1/8 tsp. white pepper
• 1/2 cup sour cream
• 3 tbsp. dry sherry
• 2 cups cooked chicken, cut into chunks
• 3 tbsp. finely chopped parlsey
• 12 crepes

Directions

Clean and dry mushrooms, then slice. Saute onions and mushrooms in butter for 5 minutes, then blend in flour. Cook and stir over low heat for 2 minutes. Add milk, bouillon cubes, salt and pepper. Cook and stir until thickened. Stir in sour cream and sherry. Remove 1 cup sauce and keep warm. To remaining sauce, add chicken and 2 tablespoons parsley. Heat through. Place about ? cup mushroom-chicken mixture into each crepe roll and fold up. Arrange 2 crepes on each plate and spoon 2 tablespoons of sauce over each.