Instructions: 1. Prepare the crepes as directed.

2. Wipe the mushrooms clean with a damp cloth and finely chop in a food processor with the lemon juice. (See Tip. If using Shiitake, remove and discard the stems.) Heat the olive oil in a nonstick frying pan. Add the onion and garlic and cook over medium heat until soft but not brown, about 4 minutes.

3. Add the mushrooms and parsley to the onion mixture and increase the heat to high. Cook the mixture until all the mushroom liquid has evaporated. Add salt, pepper, and nutmeg to taste: the mixture should be highly seasoned. Transfer the mushroom mixture to a mixing bowl and let cool slightly. Stir in the ricotta and egg white.

4. Place 3 to 4 tablespoons filling on the bottom third of each crepe (the crepe should be pale side up). Roll the crepe into a tube. Arrange the tubes in a baking dish thats been lightly sprayed or brushed with oil.

The recipe can be prepared ahead to this stage and stored in the refrigerator for 6 hours.

5. Preheat the oven to 400F. Spoon the bechamel or tomato sauce in a row down the center of the crepes, leaving the ends exposed. Bake the Manicotti until they are puffed and the filling is set 15 to 20 minutes.

Serve at once.

TIP: To chop mushrooms in a food processor, cut any large mushrooms in quarters, medium-size mushrooms in half. You can leave the small ones whole. Dont fill the processor bowl more than one-quarter the way. Run the machine in brief bursts. Overcrowding the bowl or over-processing the mushrooms will result in a watery mess.

Description: "The earthy flavor of mushrooms in rich-tasting manicotti."
Yield: "8 each"

Start to Finish Time:
"0:45"

NOTES : For a special treat, use fresh porcini mushrooms alone or in combination with button mushrooms, cremini, or Shiitake.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.