Wild Mushrooms crepe pudding, porcini mousse and veggies

Directions

1. In a large bowl add the whole wheat flour, rice milk, egg and butter. Beat until completely smooth.
2. Heat a nonstick frying pan and brush with oil. Is time to prepare the crêpesss, in a very usual way. Pour a circle of mixture into pan, and then swirl to cover. Cook briefly until lightly golden, on the both sides. For your dish, you need 1 crêpess per person.
   How to prepare the pudding?
3. First time you must prepare the mushroom mixture. Heat the olive oil and fry the shallot and garlic for about 2 minutes until soft. Add the beef stock, boil for another 3 minutes, till became almost dried. Turn up heat and add the wild mushrooms, chopped or whole, season and cook for 8 minutes. At the end, add the aromatic herbs. Drain in a colander, reserving the juice that will be mixed with beef demiglace, as a sauce. Place the drained mushrooms in a bowl. Set aside some mushrooms for garnish and puree . Add the cream cheese and the yolks and the mix.
   To obtain pudding shape, use a classic ““ramequin””.
4. In every “ramequin”, put the crêpess. Fill each crêpe with equally quantities of mixture, then fold the crêpes to fit the shape. Put the “ramequin”s in the oven, heated at 165 degrees, and bake it for 25 minutes.
5. Make the sauce: put in a small pan the mushrooms juice, port wine and beef demiglace.  Simmer for 10 minutes until reduced by half, then add the cream.
6. Carefully unwrap each “ramequin” and put on a plate, on a little mushroom puree, a few reserved mushrooms, veggies and some micro greens.
   Should be served with a little bit sauce, not more than 1 spoon.