Shiitake + King Oyster Mushroom Crème Fraîche Gravy
Servings:
6
prep time:
20 mins
cook time:
30 mins
Total time:
50 mins
Ingredients
KABOCHA SAGE BISCUITS
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2 cups all purpose flour, sifted
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2 ½ teaspoons baking powder
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½ teaspoon sea salt
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2 tablespoons fresh sage, chopped
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Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat
6 tablespoon frozen grated
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3 tablespoons kabocha squash puree , (see Tip)
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1 cup buttermilk
MUSHROOM GRAVY
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2 tablespoons olive oil
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6 ounces king oyster and shiitake mushroom, stems trimmed and thinly sliced
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2 tablespoons scallion (white and pale green parts), finely chopped
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Salt
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Freshly ground black pepper
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Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
4 tablespoons
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4 tablespoons all-purpose flour
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1 ½ cups chicken stock
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Vermont Creamery Crème Fraîche
2 tablespoons
Directions
- Heat oven to 450ºF
- Combine flour, baking soda, salt in a large bowl. Set aside.
- Thaw 6 tablespoon chunk of butter for a few minutes. Grate butter into dry ingredients, mixing with pastry blender or fork until butter is well coated and mixture resembles a coarse meal. Place in fridge for 10 minutes.
- Whisk squash puree with buttermilk until smooth. Add buttermilk mixture and chopped sage to the dry mixture and fold until just combined. It should be a rather wet dough.
- Turn out onto a floured surface and pat until about 1/2-inch thick. Fold dough in thirds and pat again to about 1-inch thick. Cut into rounds, re-patting until all the dough is used.
- Place biscuits on a parchment-lined cookie sheet. Bake 10-12 minutes or until tops are golden brown.
- Heat olive oil over medium heat. Add mushrooms and scallions; cook, seasoning with salt and pepper, 5 minutes or until mushrooms are soft and browned.
- Reduce heat to medium low. Push mushrooms to the side of pan. Add 4 tablespoons butter, stirring until melted. Add in flour and stir to combine. Let flour mixture cook for about 3 minutes, until brown and toasted.
- Slowly stream in chicken stock and stir constantly after each addition. Reduce heat to low. Simmer for another 5-6 minutes. Add in crème fraiche to thicken to your preference. Season generously with salt and freshly ground black pepper.
