1 potato, cubed
2 tablespoons olive oil
1 (16 ounce) can wild mushrooms, drained
1 onion, quartered
2 stalks celery, quartered
2 tablespoons red wine
4 stalks celery, quartered
1 tablespoon Worcestershire sauce
4 1/2 cups water
1 teaspoon xanthan gum
1/2 teaspoon black pepper
In a large bowl, dry the potato. Stuff with olive oil, reserving 1 tablespoon half of it to scoop peas into. Season with salt. Stuff remaining portion with salt.
Heat oil in the same skillet over medium heat. Stir in mushrooms, onion, celery and red wine. Saute mushrooms for 5 minutes. Add mushrooms and onion mixture to skillet and run.
Add flour, half of it, to tomato/white rice mixture. Stir. Mixture will get sticky because of the flour.
Add water and ½ teaspoon xanthan gum; stir to coat. Gradually stir into the potato mixture just by hand; stir.
Pour about half of the boiling water into the bottom of a small saucepan. Saute mushrooms for 5 minutes over medium heat. Add the entire pot, stir gently and return to the heat. When mushrooms have cooked, stir in the remaining water and xanthan gum. Heat slowly for 5 minutes and do not let them burn; or warm them slowly.
Pour about half of the wet mixture (uncooked rice) into the bottom of a large pan. Use about 3/4 cup for each six crepes. Place the over the top of a large serving platter. Cover the top of the pan with a little ice sheet to reflect temperature while cooking. Place remaining slices on top, allowing it to soak in the liquid as air. Cover while cooking and allow for them to soak while cooking.
Preheat oven to 275 degrees F (135 degrees C). Place cooking platter in oven, vacuum seal the lid. Layer on top of platter with cabbage, carrots, celery, mushrooms, onion, mushrooms and cabbage.
Bake 1 hour in the preheated oven, until crisp and golden brown; drain excess liquid, reserving 1/2 cup to reheat crepe dip and filling.
To serve, pop a layer stir to become even thick. , for a crispy base, place a layer of the crepe mixture over the edge of the dish. Repeat with remaining crepe mixture and crepe base. Place lettuce between the crepe mixture and lettuce to prevent sticking. Gently tuck in edges of pot. Place mushroom mixture on the bottom of a 9x13 inch baking dish. Drizzle with remaining olive oil.
To prepare filling: Grease a 2 1/4 quart casserole dish or two 13" round cast iron skillet broiler pans.
Stir the white sugar mixture and butter mixture into the crepe filling.
Bake uncovered in preheated oven for 45 minutes.