A few months ago, Meghan and I started talking about a theme for S+S for the winter: veganizing traditional French cuisine. It’s been eye-opening already, as I thought I had a grasp on it, but I've seemingly only scratched the surface of my favorite cooking style thus far. I have wanted to work with trumpet mushrooms, as I've seen them used to mimic scallops. I was never a big fan of shellfish in general before going vegan, but I came across various recipes for Coquilles St-Jacques and thought it’d be fun to try my hand at a vegan version. Spoiler alert: it was fun!
1 C. mushrooms (button or baby bellas work best), minced
6 T. vegan butter or margarine, divided
2 medium shallots, minced and divided
2 T. minced parsley
1 T. tarragon, minced, and additional whole leaves for garnish
*note: if you do not have or can’t find fresh tarragon, you can substitute fennel (root or tops)
Salt and pepper to taste
2-3 trumpet mushrooms
½ C. dry vermouth
1 C. vegetable stock or water
1 bay leaf
2 T. flour (gf options here)
½ C. unsweetened nut milk (I used soy)
1 T. nutritional yeast
1-2 T. fresh lemon juice
Prep time: 35-45 min
Cook time: 10 min
Yield: 6-8 servings
-Mince and cook mushrooms, 4 T. butter and ⅔ of the shallots in a pan over medium heat, 15-20 min.
-Add parsley and tarragon (or fennel), season with salt and pepper, and mix well, making sure nothing burns.
-Divide the mixture equally in 6-8 small oven-safe dishes (make sure they have a raised lip).
-Add the vermouth, bay leaf, stock or water, remaining shallot and a pinch of salt to a saucepan on medium heat.
-Wash and chop the trumpet mushroom stalks at 1-1 ½” increments and add to the liquid. Cook until just slightly tender, 4-6 min.
-Remove mushrooms and place one on each filled dish
-Turn up the heat to high and boil for ~10 min until it has reduced to ½ C. of liquid.
-Remove from heat and strain.
-Turn your oven broiler on high.
-Heat 2 T. oil in a small saucepan on medium. Add flour and cook until smooth, 2 min.
-Add the reduced liquid and cream, whisk until thickened (4-7 min.)
-Add nutritional yeast, lemon juice, more salt and pepper, and whisk until no lumps remain.
-Spoon sauce over each "scallop" and broil until tops are browned, ~3 min.
-Garnish each serving with a tarragon leaf or fennel green.