Through the resourcefulness of Chef's Roll, an industry leading hub for Chefs, both at home and professional, restaurant employees, restaurateurs, foodies, small businesses, Culinarians and the like, plus a bevy of sponsors with amazing products. I was selected as one of only 100 chefs to participate in the opportunity to develop recipes in two categories for this soon to be trending food item. Many thanks to both for a key ingredient and inspiration for this featured recipe, Vegan Three Mushroom Sachets.
I wanted to showcase this wonderful animal free cream cheese with a recipe that would not hide its delicious taste and texture. After a bit of research, I found inspiration in the Middle Eastern Borek, which is a pastry filled with either meats, cheeses or a sweet filling. Phyllo dough is used, which is naturally Vegan and that was certainly an attribute to the dish as a whole. I chose to create these almost hand pie- like pouches, filled with Perfect Day Animal Free Cream Cheese and meaty, earthy mushrooms, three types actually; Baby Bella, Button (8 oz. each) and the piece de resistance of the three, Black Morels, (5 small or about 2 oz.) which I personally foraged, dehydrated and stored from an anomaly of a season past. I foraged almost 200 in one area!! This was especially satisfying, since I'd only collected 3 from the wild, before this moist and cool, late March mid morning. Procurement of the Morels is a story for another day, so I must dial back my ADHD to the experience at hand haha, you can read about it here anytime though, just search Morels and Foraging on my page for stories and the recipes they inspired!
I started this featured recipe by gently cooking about 2 tbsp. minced yellow onion and pressed, minced garlic, 2 cloves, until soft and translucent., about 6 minutes. I used a plant butter for this part. After sauteing the thinly sliced mushrooms in a bit of roasted Walnut oil with a tad of extra virgin olive oil, I de-glazed with a small portion of the mushroom water from re-hydrating the Morels, about 1/4 c. and cooked out the excess moisture. I combined them with the chiffonade of fresh sage and mint, about 1 tsp. sage and 1/2 tsp. mint. I added 1/4 c. nutritional yeast for body and flavor reminiscent to that of Aged Parmesan. I then folded the veggie blends into the AF cream cheese. SPST (Salt and Pepper to Suit Taste). I used Himalayan Pink Salt, fine grain, for lots of beneficial trace minerals and harmonious balance with the mushrooms.
Additionally, you can elevate the filling even more by using a counter top smoker and smoking the cheese blend before placing the filling in the pastry. I used double sheets of the Phyllo dough to make the sachets, placing 2 tbsp. portions in the center and folding over to the ends, and then folding the outer sleeves under the filled portions. I brushed them with plant butter, during and after. Bake the sachets on parchment paper lined baking sheet for about 25 minutes in a 375* convection oven until golden.
|Vegan Three 'Shroom Sachets with Perfect Day
Delicious warm or at room temperature. Makes 10 sachets or you can reduce the portions to about 1 tsp. each and make appetizer servings.
This dish is just perfect as is or as a vegan main course alongside a nice gourmet greens salad with cranberries and roasted pecans. Additionally, the appetizer portions will go well at ANY social, dinner or occasion where food and wine is involved, even the strict carnivores can appreciate this dish. My tasters approved unanimously, myself included.
|Flaky, Delicious, Hearty and Vegan with Perfect Day AF Cream Cheese