3 Tablespoons extra virgin olive oil
3 shallots or green onions, chopped
1 pound mixed mushrooms (shiitake, oyster, cremini, or white button)
1 pound fresh spinach, washed and chopped
3/4 cup ricotta cheese or light cream cheese at room temperature
1/2 cup shredded cheese (such as cheddar)
2 Tablespoons grated Asiago cheese
2 teaspoons minced fresh tarragon or 1/4 teaspoon dried tarragon
salt and pepper to taste
Have your crêpes prepared ahead of time. Find the recipe for savory crêpes here.
In a large skillet over medium-high heat, heat the olive oil and sauté the onions or shallots for one to two minutes.
Add the mushrooms and cook quickly—about one minute. Add the chopped spinach and let cook until it wilts.
Transfer the mixture into a bowl to stop the cooking. Add the remaining ingredients and stir well to incorporate everything together.