Spinach, Cheese, and Wild Mushroom Filling 


  • 2 cups sliced wild mushrooms or Cremini mushrooms
  • 3 cups baby spinach
  • 2 shallots minced
  • 1 clove garlic minced
  • 2 Tbsp UP Certified Extra Virgin Olive Oil
  • 1/2 cup Fontina cheese grated
  • 1/4 cup Pecorino cheese, grated
  • 1/2 cup cherve (optional)
  • salt and pepper to taste

Heat the olive oil in a medium skillet over medium-high heat.  Add the mushrooms and sauté until they begin to caramelize slightly.  Add the shallots and sauté for a couple of minutes.  Add the garlic and sauté for another minute.  Add the spinach and sauté until wilted.  Stir in the Fontina, and other cheeses. Adjust the seasoning with salt and pepper.  Makes a great filling for crepes or omelets.

Filling for 6 large crepes

Creamy Extra Virgin Olive Oil & Tomato Bechamel Sauce 


  • 3 Tbsp fruity, complex, green, fresh, UP extra virgin olive oil
  • 2 medium shallots minced
  • 2 cloves garlic, minced
  • 3 Tbsp flour,
  • 2 cups whole milk
  • 1/2 cup tomato sauce
  • dash of freshly grated nutmeg (optional)
  • 1/2 cup grated Pecorino cheese
  • Sea salt to taste
  • Fresh cracked pepper

Heat the oil in a medium saucepan over medium heat.  Add the shallots and sauté until translucent and tender.  Add the garlic and sauté another minute.  Add the flour and stir to incorporate so that there are no lumps or dry spots left.  Slowly drizzle in the milk, whisking constantly.  Stir and bring to a bare simmer until thickened.  Add the cheese, and stir.  Add the tomato sauce and adjust seasoning with salt and pepper.  Stir until thickened to buttermilk consistency.  Use this versatile sauce for pasta, lasagna, crepes, veggies, etc.

Recipe shared by Rachel Bradley-Gomez

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