SAUTÉED TRUMPET MUSHROOMS WITH SAFFRON COCONUT CREAM SAUCE

Saffron has a subtle earthy-sweet flavor and finishes with delicate floral and honey notes. Combined with coconut cream, this rich and colorful sauce pairs well with the Trumpet mushroom’s delicate, nutty flavor. Once cooked, their savory umami flavor and firm, meaty texture make them an excellent swop for scallops.

APPLE SAGE STUFFED BUTTERNUT SQUASH.jpeg

RECIPE CARD PDF

SAUTÉED TRUMPET MUSHROOMS WITH SAFFRON COCONUT CREAM SAUCE
¼ cup/ 60 ml Dry white wine
¼ cup/ 60 ml Vermouth
3 each Shallots, roughly cut
8 oz/225 ml Vegetable stock
10 + threads Saffron
1 tsp/ 5 ml Piment d’Espelette spice
8 oz/225 ml Unsweetened coconut-cream
Salt and pepper, to taste

6 oz /170 g - 4 each Trumpet/King Oyster Mushrooms
1 tbsp/15 ml Grapeseed oil
1 tbsp/15 ml Plant-based butter
4 sprigs thyme
Flakey sea salt

2 tbsp/30 ml water
1 tbsp/15 g Plant-based butter
8 oz/227 g Baby spinach, rinse
Salt and pepper, to taste

Prepare the Saffron Cream Sauce: In a medium saucepot, combine the white wine,
vermouth, shallots, vegetable stock, saffron, and pimento spice. Reduce the mixture
by three-quarters. Add coconut cream and reduce to desired consistency. Pour
through strainer and season to taste.

Cook the Spinach – Heat water & butter in a sauté pan. Add spinach and cook
until wilted

Slice the mushrooms two in half lengthwise and slice the other two in equal-sized
rounds. Score the cut side of the mushrooms to cook faster and evenly and absorb
flavor from the oil and butter—heat oil and butter in a non-stick pan over medium heat.
Add the mushrooms and sauté until golden. Finish with flakey sea salt.

To serve, place a portion of spinach in the middle of the plate. Flank with mushrooms, top spinach with mushroom rounds, and garnish with a sprig of thyme. Finish with
saffron cream sauce.

healthy swops to adopt

SAUTÉED TRUMPET MUSHROOMS WITH SAFFRON COCONUT CREAM SAUCE

Chef Inspired Creations from 'Behind the Line'

healthy swops to adopt