Crepes with wild mushrooms, sherry and cream

1 ounce (can be dried-if dried soak) porcini mushrooms
2/3 cupboiling water
Basic crepes
2 tablespoons butter
1 onion, chopped
2 garlic cloves, sliced
8 ounces cremini or button mushrooms
2 tablespoons chopped thyme
1/3 cup chopped flat leaf parsley
1/3 cup medium sherry
2/3 cup heavy cream
salt and pepper
spinach or other greens to serve with crepes

Make the crepes and set aside while doing the filling.

Melt the butter in a skillet and saute the onion for 3 minutes. Add the garlic and the mushrooms and saute for 3 minutes. Add liquids, herbs, cream and sherry. Season with salt and pepper and cook gently for a few minutes.

Fold the crepes into quarters. Open them out like cones and fill with some of the mushroom mix. Arrange in a lightly greased shallow baking dish and bake in a preheated oven at 400 degrees for 15 minutes. Serve on a bed of lightly wilted spinach or other greens.