MUSHROOM GINGER CHICKEN CREPE CUP

crepe

MUSHROOM GINGER CHICKEN CREPE CUP

 

The flavors of chicken, ginger, and mushroom have always been a great combination in various cultures and many cuisines. This light and flavorful twist on a classic presentation will delight your guests.

EXPERIENCE LEVEL: @ YIELD: 24 BITES

CREPES

1⁄3 cup all-purpose flour 1⁄2 teaspoon salt
3 eggs
1 cup milk

Preheat oven to 350°F.
Grease mini muffins tins with nonstick spray.

In a large bowl, whisk the flour, salt, eggs, and milk until smooth. (You can also use a blender.)

Heat a lightly greased 8-inch nonstick skillet; add a tablespoon of batter to make about a 3-inch round. Lift and tilt pan to evenly coat bottom. Cook until the top appears dry, 1–2 minutes. Place crepe in a greased muffin cup. Repeat with the remaining batter. Bake in oven for 6–8 minutes until slightly browned. Remove crepes from muffin tin and hold until ready to fill.

MUSHROOM RAGOUT

1 pound mixed mushrooms, such as shiitake, cremini, and white button

2–4 tablespoons unsalted butter
1 medium shallot or 1⁄2 small onion, chopped
1⁄2 teaspoon salt
Freshly ground black pepper to taste
3 sprigs fresh thyme, leaves stripped, plus more

sprigs for presentation
1⁄2 cup Madeira or white wine 1⁄3 cup heavy cream

Clean the mushrooms by brushing with a kitchen towel or a brush to remove any loose dirt. Remove the shiitake stems and discard. Trim the dry ends off the cremini and white mushroom stems. Quarter all the mushrooms and set aside in a bowl.

Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms, spread them out evenly in the pan, and increase the heat to high. Let the mushrooms cook undisturbed until they brown, then shake the pan to turn them over. Add additional butter along the sides of the pan if the pan seems very dry as the mushrooms cook. Continue to cook until nicely browned, about 5 minutes. Add the shallot and cook until softened, about 2 minutes. Season the mushrooms with the salt and pepper and add the thyme leaves. Pull

the pan off the heat and add the Madeira or wine. Return pan to the heat and, with a wooden spoon, scrape up any of the brown bits that cling to the bottom of the pan. Add the heavy cream and bring to a boil. Remove from the heat.

CHICKEN

1 pound chicken tenders
11⁄2 tablespoons peeled and grated ginger 2 tablespoons olive oil

Heat oven to 350°F. Toss tenders with grated ginger and olive oil and bake for 10–12 minutes. Remove from oven and allow to cool. Shred and reserve for assembly.

ASSEMBLY:

Scoop 1⁄2 teaspoon mushroom ragout into each crepe cup, then top with 1 teaspoon of shredded chicken and serve on a tray garnished with thyme. These

CHEF’S NOTES:

The ragout mixture can be made a few days ahead without affecting the quality; this will only intensify the layers of flavor.

bites can be served room temperature, or warm them by heating the filled crepe cups in a 350°F oven for 2–3 minutes.

BEST SEASON:

The earthy tones of the wild mushroom ragout are perfect for a crisp fall or cold winter’s night. Serve with a nice glass of Pinot Noir.

Read More