Wine & Food Pairings
Mushroom Crepe with Fonduta Sauce
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Mushroom Crepe with Fonduta Sauce
Yields 4 Servings
Mushroom Filling
1cup Wild mushroom mix (sliced ¼ inch thick)
2tsp Garlic (chopped)
2tsp Fresh Thyme (picked and chopped)
1tsp Sea Salt
1tbsp Unsalted Butter
1tbsp Olive Oil
Fonduta Sauce
1tbsp Olive OIl
1cup Heavy Creamy
½ Shallot (diced)
1tsp Chopped garlic
¼ cup White Wine
¼ cup Chicken Stock
1oz Fontina (grated)
1oz Gorgonzola (grated)
1oz Parmesan (grated)
Crepe
½ cup Flour
1 Egg
2/3cup Milk
1tbsp Butter (melted)
4tsp White Truffle Oil
Make Crepes first. Combine all ingredients. Allow to rest for one hour. Spray a non stick crepe or egg pan with pan spray. Take a two oz ladle and pour the batter into the pan. Roll the batter around until it creates a perfect circle. Let cook until you see the edges curl and the crepe slides around freely. Then flip to quickly set the other side. Then place on plate. Shingle the crepes as you go.
Heat olive oil. Add shallots and garlic. Cook on a low temp or flame. Once translucent add wine and chicken stock. Reduce by half. Add cream. Heat to a boil. Slowly add the cheese until all is incorporated. Reduce until slightly thick.
Heat sauté pan up with butter and olive oil. Add mushrooms, garlic and thyme. Once tender add salt. Then place a small portion in a crepe. Roll up and set seem side down.
Heat a sauté pan up again with a little olive oil. Sear your crepe seem side down first. Then flip and toast the other side. Place on a plate and pour fonduta sauce over the top.
Lastly, drizzle white truffle oil over the crepes and serve.
Enjoy with:
Wine:
Bronco Blanc (Bordailles Blanc)
The smooth, fruity bouquet heralds a soft, light herbaceous flavor with a subtle almond taste. Crisp yet delicate, it is paired well with shellfish, white meats, and poultry.
Recipe Provided by -
Panzano
909 17th St
Denver, CO 80202
(303) 296-3525
www.panzano-denver.com
Wine Provided by -
D'Vine Wine Denver
1660 Champa Street
Denver, CO 80202
303-534-0788
www.winerydenver.com
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