Crespelle Funghi e Melanzane - Mushroom and Aubergine Crespelle

I love mushrooms. I love picking them in the wood, I love cooking and combining them with pasta, ravioli, risotto, polenta or simply scramble eggs. Mushrooms, especially the wild ones, bring an earthy flavour to the table. 

Porcini and Chanterelle are the best but quite expensive. To optimise taste and cost, I mix different varieties of fresh cultivated mushrooms with dried porcini, soaked in milk. It is a good compromise. 

Unfortunately, recently I find it difficult to digest the mushrooms. So as not to give up such a unique ingredient, I mix them with aubergines, possibly the round ones, which are sweeter. It is a perfect marriage of two ingredients, similar in flavour and texture. It is the perfect solution for my stomach and my pleasure.

I sauté them separately, to keep their original taste and consistency. Both the ingredients need to be cooked quickly on high heat, in order to release their waters. In fact, in Italian we say “cuocere le melanzane al funghetto” (sauté the aubergines like mushrooms). However, mushrooms release more water than the aubergine, and I do not want to mix them up. 
Finally, I mix them with ricotta and hard cheeses and I arrange the mixture on crespelle layers. 
It's not a straight-forward recipe but it  sounds more complicated than it is. The secret is to make it step by step, no hurry!

Crespelle Funghi e Melanzane
Mushroom and Aubergine Crespelle

Crespelle
100 g plain white flour
2 large eggs
250 ml milk, preferably whole
A pinch of salt
Butter
Filling
20 g dried porcini mushrooms
Enough milk to soak the porcini
2 medium aubergines, 650-700 g, trimmed and diced
500 g fresh mixed mushrooms, brushed, halved and sliced
4 garlic cloves, peeled, cored and finely chopped
1 generous handful flat-leaf parsley, finely chopped
Sea salt and black pepper
250 g ricotta
100 ml whole milk
1 egg
30 g  grated Emmenthal/gruyere
30 g grated Parmesan, plus to serve
Sea salt and black pepper
Nut meg
Extra virgin oil
Butter to dot the crespelle

Serves 6 to 8
Preparation Time: 40 minutes
Cooking time: 60 minutes

Crespelle

1. In a bowl, whisk the flour, eggs and a pinch of salt and add the milk to form a thick batter. Leave to rest for 20-30 minutes in the fridge. 
2. Brush a (22 cm diameter) frying pan with butter and heat it. Add a ladle full of the batter, tipping the pan until the bottom is coated and cook for 1 minute each side. Transfer to a plate and repeat until the batter is finished. 
3. You'll get 8 crespelle.

Filling

1. In a bowl, cover the porcini with milk and leave to soak for 20 minutes.  
2. In a large frying pan, heat 1 tablespoon of oil and soften 2 garlic cloves, 1 minute. 
3. Add the fresh mushrooms and cook over medium heat until just coloured, about 8 to10 minutes, stirring frequently. 
4. Stir in the porcini and their soaking liquid. Simmer for 3 minutes. Season with salt and pepper. 
5. In another pan, heat 2 tablespoons of oil and sauté the aubergine on high heat for 10 minutes, until softened. Stir frequently.
6. Add the aubergines to the mushrooms and mix. Incorporate the parsley and remove from the heat. 
7. In a bowl, mix ricotta with egg, milk, cheeses and nutmeg. 
8. Incorporate the aubergine and mushroom mixture. 

Preparing and baking

1. Preheat the oven to 180°C. 
2. Grease an oven dish with butter and cover the bottom with 2 crespelle. Spread 1/3 of the mushroom and aubergine mixture over the crespelle and cover with other 2 crespelle. Continue until you finish your ingredients. 
3. Dot the top crespelle with butter and sprinkle with Parmesan. 
4. Bake for 15-20 minutes. 
5. Let it rest 5 minutes before serving.