Wild Rice Crêpes with Chicken and Mushrooms

By The Canadian Living Test Kitchen

19 people added this to their Recipe Box

Wild Rice Crêpes with Chicken and Mushrooms

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	594594 cal
pro	34 g34g pro
total fat	31 g31g total fat
sat. fat	14 g14g sat. fat
carb	47 g47g carb
fibre	4 g4g fibre
chol	217 mg217mg chol
sodium	1,112 mg1,112mg sodium
% RDI:	-
calcium	2323 calcium
iron	3030 iron
vit A	3636 vit A
vit C	107107 vit C
folate	5252 folate

For the fresh mushrooms, you can use cremini, white button or shiitake mushroom caps.

Ingredients

1 pkg (14 g) dried porcini mushrooms 1 1pkg (14 g) pkg (14 g)dried porcini mushroomdried porcini mushrooms
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
3 3boneless skinless chicken breastboneless skinless chicken breasts, cut into 3/4 inch cubes
2 tbsp butter 2 2tbsp tbspbutter
4 cups thinly sliced fresh mushrooms 4 4cups cupsthinly sliced fresh mushroomfresh mushrooms
1/2 onion , diced1/2 1/2oniononions, diced
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
4 oz light cream cheese , cubed4 4oz ozlight cream cheese, cubed
2 2tsp tspminced fresh sage or thyme, (or 1/2 tsp/2 mL dried)
1/2 cup grated Parmesan cheese 1/2 1/2cup cupgrated Parmesan cheese
12 wild rice crepes 12 12wild rice crepewild rice crepes
2 cups Tomato Red Pepper Sauce 2 2cups cupsTomato Red pepper sauce

Preparation

Grease 13- x 9-inch (3 L) glass baking dish; set aside.

In heatproof bowl, cover porcini mushrooms with 2/3 cup (150 mL) boiling water; let stand until softened, 20 minutes. Drain, reserving liquid. Chop mushrooms.

Meanwhile, in large nonstick skillet, heat oil over medium-high heat; brown chicken. Transfer to bowl; set aside.

Add half of the butter to pan and melt over medium-high heat; sautee soaked and fresh mushrooms, onion, salt and pepper until tender and liquid is evaporated, about 5 minutes.

Return chicken to pan. Stir in cream cheese, sage and reserved soaking liquid; simmer over medium heat until smooth and chicken is no longer pink inside, about 3 minutes. Stir in all but 2 tbsp (25 mL) of the Parmesan; let cool slightly.

Spoon about 1/3 cup (75 mL) filling in line along centre of each crepe. Roll up and arrange snugly, seam side down and in single layer, in prepared pan. (Make-ahead: Cover with foil and refrigerate for up to 24 hours; bake for 10 minutes longer, uncovering for last 15 minutes.)

Melt remaining butter; brush over crepes. Sprinkle with remaining Parmesan. Bake in 350°F (180°C) oven until heated through, about 35 minutes.

Spoon Tomato Red Pepper Sauce onto each plate; top with 2 crepes.

Source : Holiday Celebrations: 2007