Instructions: Finely dice onions and mushrooms.

Heat butter in a pan, add onions and garlic and cook slowly for about 2 minutes until softenned.

Add mushrooms and lemon juice and cook gently, stirring occasionally, until mixture is fairly dry, about 10 minutes. Remove from heat, season and stir chopped parsley. Most of the moisture should have evaporated

To assemble:
Lay a crepe out on a flat surface and, using a pallette knife, spread to a thickness of about 5mm mushroom mixture. Top with another crepe and repeat layering process finishing with crepe. Press down with even pressure. Reheat in microwave or in a low oven, cut in wedges and serve as are with mornay or butter sauce or as a veg with grilled or roasted meats.

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