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Mushroom Dijon Crepe Filling
4
T. margarine
1 lb. mushrooms, sliced thinly
Juice of 1/2 a lemon
1 onion, chopped
2 T. flour
1 c. milk
2 T. Dijon mustard
1 tsp. tarragon
Salt &
pepper to taste
Heat margarine in frying
pan. Add mushrooms and lemon juice, cook for 2 minutes. In another pan sauté
chopped onions until golden. Stir in flour. Cook slightly. Add milk, cook 2-3
minutes. Add Dijon mustard,
tarragon and salt and pepper. Fold in
mushrooms.
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