Shiitake + King Oyster Mushroom Crème Fraîche Gravy And Kabocha Sage Biscuits 6 servings 20 min prep time 50 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* Hot kabocha sage biscuits are served with a shiitake & king oyster mushroom crème fraîche gravy in this updated classic, from le jus d'orange, perfect for brunch or dinner. IngredientsKabocha-Sage Biscuits2 cups all purpose flour, sifted 2 1/2 teaspoons baking powder 1/2 teaspoon sea salt 2 tablespoons finely chopped fresh sage 6 tablespoon Vermont Creamery Lightly Salted Cultured Butter- 86% Butterfat frozen grated 3 tablespoons kabocha squash puree, (see Tip) 1 cup buttermilk 1 egg + splash of water for egg wash Mushroom Gravy2 tablespoons olive oil 6 ounces king oyster and shiitake mushroom, , stems trimmed and thinly sliced 2 tablespoons scallion (white and pale green parts), finely chopped Salt Freshly ground black pepper 4 tablespoons Vermont Creamery Unsalted Cultured Butter - 86% Butterfat 4 tablespoons all-purpose flour 1 1/2 cups chicken stock 2 to 3 tablespoons Vermont Creamery Crème Fraîche Directions STEP 1 Heat oven to 450°F. STEP 2 Combine flour, baking soda, salt in a large bowl. Set aside. STEP 3 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. STEP 4 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. STEP 5 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. STEP 6 Place biscuits on a parchment-lined cookie sheet. Bake 10-12 minutes or until tops are golden brown. STEP 7 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. STEP 8 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. STEP 9 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. Related Recipes Waffles Topped with Honeyed Mascarpone, Lemon Zest and Blackberries Pistou of Summer Veggies Last Resort Risotto Cinnamon Babka Ring With Rum-Mascarpone Glaze Potato Galette with Crème Fraîche & Salmon Tomato Galette