Photo credit: Food Recipe Web
It’s that time of year again — the holidays have come and gone with the year 2021. It’s now 2022 and Valentine’s Day is right around the corner. Some people love it, and some not so much. Whether you want to share the love of plant-based food with someone or you’re loving yourself this Valentine’s Day, YAYE is here to help.
We have a special treat for you this Valentine’s Day. Jessica, YAYE’s executive chef, is releasing her secret reishi mushroom gravy recipe and we’re pairing it with a plant-based French classic, sure to make you fall in love.
Coquilles St. Jacques means ‘Shells of St. James’ in French. There is a very interesting story behind the name. St. James was the brother of John and one of the 12 Apostles. When St. James (St. Jacques) went wandering on religious pilgrimages, he took the shell of a sea scallop with him. If he asked for food or drink to sustain him along the way, he would only accept the small amount that could fill his shell.
SO MUSH LOVE —
A plant-based take on Coquilles St Jacques
recipe collaboration with YAYE's Jessica Chambers (executive chef) + Race Harrison (production manager and long-time foodie)
What You'll Need:
2 cups Russet Potatoes, peeled and cubed
3 cloves Garlic peeled
1 cup Mushrooms of your choice (I used shiitakes but baby bellas work too), minced
8 Tablespoons Vegan Butter divide (Miyoko’s Brand is a YAYE favorite)
2 medium Shallots, minced and divided
2 tbsp Parsley minced
1 tbsp Tarragon, minced; save a couple leaves for garnish
Salt and Pepper to taste
3 Large Trumpet Mushrooms
½ cup Dry Vermouth
1 cup Vegetable Stock (or water)
1 Bay Leaf
Chef Jessica’s Reishi Mushroom Gravy:
1 medium Celery Root - peeled and diced
32oz Mushroom Broth
1 small Yellow Onion - diced
2 tsp Red Reishi Mushroom Extract
¼ oz Fresh Sage - leaves only
8oz Coconut milk
1 tbsp Nutritional Yeast
2 tsp Pink Himalayan Salt
Prep time: 30 - 45 min
Cook Time: 15 min
Yield: 6-8 servings
- Bring a large pot of salted water to a boil. Once the water is boiling, add potatoes and 3 garlic cloves. Cook until potatoes are fork tender, about 25-30 min.
- Drain the water from your potatoes and garlic. Then crush 2 tbsp of vegan butter in them. Add salt and pepper to taste. With an electric mixer puree the potato mixture until smooth. Set aside.
- Mince and cook mushrooms, (not the trumpet mushrooms) in 4 tbsp of vegan butter and 1/3 of the shallots in a pan over medium heat for 15-20 min.
- Add parsley and tarragon, season with salt and pepper and mix well to make sure it doesn't burn.
- Divide the mixture equally in 6-8 small oven safe dishes (I used small ramekins but anything with a raised lip and about the size of your palm will work).
- Add the vermouth, bay leaf, stock (or water), remaining shallot and a pinch of salt to a saucepan on medium heat.
- Chop the trumpet mushroom stalks at 1 – 1 ½ in increments, score each sliced edge in a small cross pattern and add to the saucepan. Cook until just slightly tender, about 2-3 minutes per side.
- Remove the mushrooms and place on each of the mixture-filled dishes.
- For the vermouth mixture, turn up the heat to high; boil and let liquid reduce to ½ cup of liquid. Remove from heat and strain.
- In a medium sauce pot, bring mushroom broth, celery root, onion, and sage to a boil. Cook until celery root is soft.
- In a high-powered blender, blend mushroom broth ingredients with coconut milk, nutritional yeast, red reshi powder and salt until smooth and creamy.
- Turn your oven broiler on high.
- Add your reserved mashed potatoes to a piping bag or use a spoon to lay mashed potatoes as a barrier around the outside of your dish. This will be what holds your gravy in.
- Spoon gravy over each scalloped trumpet mushroom and broil until mashed potatoes are slightly browned, about 3 min.
- Garnish each plate with a tarragon leaf and enjoy.
Let this meal remind you of simpler times and the love a trumpet "scallop" has to offer.