Chef Joe Bachman’s Vegan King Oyster Mushroom “Chicken Wings”
King Oyster Mushrooms are a great substitute for animal proteins in a lot of dishes including these “chicken wings”. Meaty and juicy, they’re especially delicious
by Georgette Farkas
In my traditional French culinary past I would have made a “vol-au-vent” a flaky puff pastry cup filled with sautéed mushrooms. Mushroom pot pie would be the rustic version. For this one skillet recipe, with a lighter touch and valentine’s day in mind, I’m simply topping my mushroom fricassee with puff pastry hearts. The celery root adds body and flavor. The fricassee can be prepared a day ahead, just up to the point before adding the spinach. While you may be cooking for only two on Valentine’s Day, you won’t regret having extra portions on hand as a side dish in the days that follow.
Substitutions
Puff Pastry is readily available frozen in grocery stores. In a pinch substitute a slice of bread, anything from simple white bread to brioche to multi-grain or even gluten-free. Cut out heart shapes, approx. 3” wide x 4”, butter and toast just before serving.
Mushrooms Use any combination of plain white mushrooms and wild mushrooms, such as oyster, shiitake or other. Substitute dried morels with dried mushroom, such as porcini or shiitake, or use only fresh mushrooms.
Pro Tip
Add a teaspoon of dried porcini powder when sautéing the mushrooms.
King Oyster Mushrooms are a great substitute for animal proteins in a lot of dishes including these “chicken wings”. Meaty and juicy, they’re especially delicious
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