Wild Mushroom Crepes served with Asparagus and Tomato Concasse recipes vegetarian

Ingredients

• 2 tbsp olive oil
• 500g mixed wild mushrooms, cleaned and finely sliced
• 300g button or chestnut mushrooms, cleaned and finely sliced
• 300 portabello (flat) mushrooms, finely sliced
• 20g dried morels, reconstituted in 300ml of boiling water for 15 minutes, drained and water reserved
• 1 garlic clove, crushed
• 1 tbsp chives, finely chopped
• 1 tbsp chervil leaves
• 100ml double cream
• pinch freshly grated nutmeg
• maldon salt and freshly ground black pepper
• 100g plain flour
• 2 eggs
• 300ml milk
• 1 tsp porcine powder (optional)
• 1/2 tsp truffle oil
• 1 tbsp melted butter or olive oil
• maldon salt and freshly ground pepper
• 1 tbsp butter to cook
• reserved wild mushroom stock
• 300ml port
• 3/4 of the reserved mixed mushrooms from filling
• 150ml double cream
• 2 tbps virgin olive oil
• 1 bunch of fine fresh asparagus, bottoms trimmed (you may reserve these for a soup)
• 3 large plum tomatoes or vine ripened tomatoes, seeds removed and finely diced
• remaining reserved 1/4 of mushrooms
• handful of chervil sprigs
• 1 tsp truffle oil