Mushroom and Spinach Crespelle Cannelloni | epicuricloud (Tina Verrelli)

Ingredients

• 1 tablespoon olive oil
• 20 ounces baby bella / cimini mushrooms (thinly sliced (halved if large))
• 1 large shallot (finely chopped (2/3 cup))
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon fresh thyme leaves
• 3 large eggs
• 1 1/2 cups milk
• 3 tablespoons melted butter (cooled)
• 1 cup all-purpose flour
• 1/4 cup mushroom mixture (cooled)
• vegetable cooking spray
• 5 ounces fresh spinach (cooked, cooled, squeezed dry and chopped (or 10-oz frozen))
• 1 pound ricotta cheese
• 1/2 pound mozzarella chesse (shredded (about 2 1/2 cups))
• 1 large egg
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 of the remaining mushroom mixture
• 2/3 cup Chardonnay wine
• 2 cups heavy cream
• 2 tablespoons grated Parmesan cheese