Herbed Wild Mushroom Bundles

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 1.5 teaspoons butter 
• 8 ounce crimini mushrooms coarsely chopped
• 8  crêpes 
• 0.3 cup wine dry white
• 2 teaspoons chives fresh minced
• 1 tablespoon parsley fresh chopped
• 0.5 teaspoon thyme sprigs fresh chopped
• 6  spring onion 
• 4 ounces oyster mushrooms diced
• 0.5 teaspoon salt 
• 4 ounces mushroom caps diced

Equipment

• frying pan
• oven
• baking pan

Directions

1. Remove green tops from green onions.
2. Cut onion tops lengthwise into 1/8-inch-wide strips to form 8 ties. Drop green onion strips in boiling water, and cook for 10 seconds or until limp.
3. Drain onion strips; set aside. Chop white portion of each onion.
4. Melt butter in a medium nonstick skillet over medium heat.
5. Add chopped onions and mushrooms; cook 5 minutes or until mushrooms release their moisture and darken.
6. Add wine to pan; cook 2 minutes or until liquid almost evaporates.
7. Remove from heat; stir in cheese and next 5 ingredients (through pepper).
8. Preheat oven to 35
9. Spoon 1/3 cup mushroom mixture into the center of 1 crepe. Gather edges of crepe, and crimp to seal, forming a purse. Tie 1 green onion strip around crimped top of bundle. Repeat procedure with remaining crepes, mushroom mixture, and green onion strips.
10. Place bundles in a 13 x 9-inch baking dish coated with cooking spray.
11. Bake at 350 for 15 minutes or until crepes are thoroughly heated.