Here's what she had to say.
"My son loves to cook but is not particularly fond of seafood. So when we decided to try a recipe from In the Kitchen with Cleveland's Favorite Chefs, we chose something pretty and light--or so we thought. Savory Killbuck Mushroom Buckwheat Crepes is a very rich dish.
|Bonnie's photo of her finished dish|
"A pound of shiitake mushrooms is needed for the recipe. That got pricey, so we substituted shiitake mushrooms with portabellos. Instead of shallots, which we couldn't find except for the dried variety, we used a medium onion and a dash of garlic powder. We used Marsala instead of Madeira wine because that's what we had, and instead of buckwheat flour we used all-purpose. Other than that, we followed the recipe.
So there you have it, folks! My first feedback (thanks, Bonnie!)...and I hope only the first of many more. Keep 'em coming, everyone!"When creating the filling, it took longer than 1 or 2 minutes to get the liquid out of the mushrooms. In the end, the filling was rich and wonderful."When making the crepes, we sprayed the pan with vegetable spray AND used butter. That prevented the crepes from sticking."The carrot puree is way more than needed. You could cut that part in half because although it is tasty, it mostly beautifies the dish."The recipe was fun and tasty, but the mushroom filling was VERY rich and way too much. Next time, I'd double the crepe recipe and make twice as many. That way I could put less filling into each crepe so that we'd crave more instead of being stuffed after one crepe. I think I would not use sage as a garnish, either. We used fresh sage and it was quite pungent."