Crepe Duxelles: The Best Crepe Duxelles Recipe from Cook'n

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	Crepe Duxelles

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   2 cups fresh mushrooms or 1 can sliced mushrooms, drained
   1 tablespoon chopped shallots
   A bit of parsley
   A little salt

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1. Drain mushrooms and dry on paper towel. Pour into frying pan which has been sprayed with Pam and a little vegetable oil.
2. Add chopped shallots, parsley, a little salt and simmer slowly about 10 minutes. Cover the crepe with mixture and roll up. Serve hot.

Variation: Crepes can be covered with jam and rolled or sprinkled with sugar for breakfast or snack.

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