Sherried Mushroom and Chicken Filled Crepes Sherried Mushroom and Chicken Filled Crepes

Serves 6


  • 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


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.

SKU: MNC-258 Category:

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