Oyster Mushroom Filling (for Crêpes or Omelets)

Crêpes Filled and Topped with Oyster Mushroom

A savory filling for crepes or omelets that exploits the tender flesh and mild flavor of oyster mushrooms. Easy and fast, a breakfast, brunch or supper entree in less than 30 minutes.

3-1/2 oz (100 g) oyster mushroom
2 oz (60 g) shallot, finely chopped
1 T (15 ml) olive oil
1 T (15 ml) butter
1/2 t (3 ml) minced garlic
1 sprig thyme
2  t (10 ml) porcini powder (optional)
1 T (15 ml) dry sherry
2 t (10 ml) all-purpose flour
1/2 c (125 ml) half and half or light cream
2 t (10 ml) lemon juice 
salt and white pepper

Cut away the tough root from each mushroom cluster, separate into 'leaves' and chop coarsely. Heat the oil and butter in a small non-stick skillet over medium. Add the shallots and a pinch of salt, cook gently for a few minutes, add the mushrooms and the thyme, salt lightly, cover, and continue cooking gently until the shallots are soft and translucent. Discard the thyme, add the garlic and porcini powder, and heat until fragrant. Add the sherry and cook until it has mostly evaporated. Stir in the flour and cook for a minute. Stir in the cream, raise the heat to a slow boil, and cook until the mixture thickens. Off heat, stir in the lemon juice, and season to taste. Fills two or three omelets, or six to eight crêpes.