>
"Coquilles" Saint Jacques (Mushroom Augratin Puff Pastry)

"Coquilles" Saint Jacques (Mushroom Augratin Puff Pastry)

Intense mushroom flavors combine with heavy cream and puff pastry. You will never miss the real scallops in this creative, all mushroom version of a French classic.

Servings: 12 servings (1 serving = 1 pastry shell)
Crust
INGREDIENT
WEIGHT
MEASURE
Sauce
INGREDIENT
WEIGHT
MEASURE
Button mushrooms, chopped small
9 oz
3 cups
Cremini mushrooms, chopped small
5 oz
1 1/2 cups
Shallots, minced
2 oz
1/3 cup
Butter, unsalted
2 oz
1/4 cup
Parsley, fresh, chopped
2 Tbsp
Tarragon, fresh, chopped
1 Tbsp
Kosher salt
1/4 tsp
Black pepper, freshly ground
1/8 tsp
Vermouth
6 oz
3/4 cup
All-purpose flour
2 Tbsp
Heavy cream
4 oz
1/2 cup
Gruyere cheese, grated
2 oz
1/2 cup
Lemon juice
1/2 tsp
"Scallops"
INGREDIENT
WEIGHT
MEASURE
King oyster mushrooms, large, cut into 3/4-inch slices
3 lb
60 each
Butter, unsalted
3 oz
6 Tbsp
Kosher salt
1/4 tsp
Black pepper, freshly ground
1/8 tsp
Garlic, minced
1 Tbsp
Dry white wine
12 oz
1 1/2 cups
Topping
INGREDIENT
WEIGHT
MEASURE
Panko bread crumbs
2 oz
3/4 cup
Butter, unsalted, melted
1 Tbsp
Lemon zest
1 Tbsp
Service
INGREDIENT
WEIGHT
MEASURE
Parsley, fresh, chopped
1 Tbsp
Crust
  1. Thaw puff pastry squares, covered, slightly for 5-10 minutes at room temperature.
  2. Cut 1 1/2-inch line diagonally in each corner, leaving a 2 to 3-inch center.
  3. Spray backside of jumbo muffin tin then place a square onto each muffin space to form a bowl shape.
  4. Twist and pinch each corner lightly for taller sides, or leave cut edges open for a larger bowl appearance.
  5. Bake as directed below and cool.
BAKE:
TEMP
TIME
Convection Oven*
325°F
22-26 minutes
Standard Oven
375°F
28-32 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 11 minutes of baking.
Sauce
  1. Heat chopped mushrooms, shallots and butter in sauté pan; cook over medium heat until mixture starts to dry out and crisp, approx. 7-8 minutes.
  2. Stir in parsley, tarragon, salt and pepper then cook 1 minute longer; remove mushrooms from pan and set aside.
  3. Add flour to empty pan and toast over medium-low heat for 2-3 minutes to slightly brown.
  4. Deglaze pan with vermouth, whisking to pick up flavor bits from the pan; bring to a boil.
  5. Whisk in heavy cream and add cooked mushrooms; bring back to a boil.
  6. Add cheese and lemon juice, stirring just until melted; keep warm for service.
"Scallops"
  1. Add butter to sauté pan and melt over medium heat.
  2. Season mushroom "scallops" with salt and pepper; sear until lightly brown on each side and is tender to the touch with a slight bounce in center then remove from pan.
  3. Dissolve minced garlic in white wine; pour into empty pan to deglaze.
  4. Allow mixture to reduce to 1-2 Tbsp of liquid; return mushroom "scallops" to the pan and gently toss.
Topping
  1. Mix together panko bread crumbs, melted butter, parsley and lemon zest in small bowl.
  2. Cover and refrigerate up to 1 week if desired.
Service
  1. Place 1 pre-baked pastry crust onto a heat-proof serving dish; add 1, #20 scoop of Sauce mixture in the bottom.
  2. Top with 5 sautéed "Scallops" and 1 Tbsp Topping; serve immediately.
 
View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 pastry shell
% Daily Value
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.
No nutrition information available for this recipe

Reviews

+−

Related Recipes

Related Content