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Heat a cast iron skillet over medium heat and add the olive oil (pomace) (USA / Canada).
Add the sliced cremini mushrooms, coriander, and black pepper. Cook until they’re deep brown and greatly reduced in size.
Add the minced garlic clove and the black truffle garlic infused olive oil (pomace) (USA / Canada).
While the mushrooms cook, rehydrate the dried porcini mushrooms with a few tablespoons of boiling water.
Once you’ve added the garlic and truffle oil, add the porcini mushrooms and the water you rehydrated them in.
Mix a bit of cold water into the cornstarch and add the mixture to the pan. Stir and cook until the gravy has thickened.
Remove the mushroom mixture from the heat.
Mix the ricotta cheese with the cream, black pepper, and coriander. Warm the mixture.
Fill the crêpes with 2 tbsp of the ricotta mixture, a scoop of the mushrooms, and a handful of arugula.
Reheat the mushrooms if needed.