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 Sea Salt Cultured Butter - 82% 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 - 82% Butterfat 4 tablespoons all-purpose flour 1 1/2 cups chicken stock 2 to 3 tablespoons Vermont Creamery Crème Fraîche Get Ingredients 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 Gluten-Free Scones Crème Fraîche Scones with Cherry Compote Sour Cream Coffee Cake Pan-Roasted Green Beans with Candied Almonds and Fresh Goat Cheese White Prosciutto Flatbread With Arugula and Mascarpone Fromage Blanc Quiche