Shiitake + King Oyster Mushroom Crème Fraîche Gravy And Kabocha Sage Biscuits

6 servings
20 min prep time
50 min total time

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.  

Ingredients

Kabocha-Sage Biscuits

2 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 Gravy

2 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.