"Coquilles" Saint Jacques (Mushroom Au Gratin Puff Pastry)
- Ingredients:24
- Servings:12
"Coquilles" Saint Jacques (Mushroom Au Gratin Puff Pastry)
- Ingredients:24
- Servings:12
- Calories per serving:
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.
Ingredient
Crust
| Ingredient | Weight | Measure |
|---|---|---|
| Pillsbury Best™ Frozen Puff Pastry Dough Squares (05125) | 1 lb 8.00 oz | 12 each |
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 | ---Value Not Available | 2 Tbsp |
| Tarragon, fresh, chopped | ---Value Not Available | 1 Tbsp |
| Kosher salt | ---Value Not Available | 1/4 tsp |
| Black pepper, freshly ground | ---Value Not Available | 1/8 tsp |
| Vermouth | 6 oz | 3/4 cup |
| All-purpose flour | ---Value Not Available | 2 Tbsp |
| Heavy cream | 4 oz | 1/2 cup |
| Gruyere cheese, grated | 2 oz | 1/2 cup |
| Lemon juice | ---Value Not Available | 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 | ---Value Not Available | 1/4 tsp |
| Black pepper, freshly ground | ---Value Not Available | 1/8 tsp |
| Garlic, minced | ---Value Not Available | 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 | ---Value Not Available | 1 Tbsp |
| Lemon zest | ---Value Not Available | 1 Tbsp |
Service
| Ingredient | Weight | Measure |
|---|---|---|
| Parsley, fresh, chopped | ---Value Not Available | 1 Tbsp |
Instructions
- Crust
Thaw puff pastry squares, covered, slightly for 5-10 minutes at room temperature.
Cut 1 1/2-inch line diagonally in each corner, leaving a 2 to 3-inch center.
Spray backside of jumbo muffin tin then place a square onto each muffin space to form a bowl shape.
Twist and pinch each corner lightly for taller sides, or leave cut edges open for a larger bowl appearance.
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
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.
Stir in parsley, tarragon, salt and pepper then cook 1 minute longer; remove mushrooms from pan and set aside.
Add flour to empty pan and toast over medium-low heat for 2-3 minutes to slightly brown.
Deglaze pan with vermouth, whisking to pick up flavor bits from the pan; bring to a boil.
Whisk in heavy cream and add cooked mushrooms; bring back to a boil.
Add cheese and lemon juice, stirring just until melted; keep warm for service.
- "Scallops"
Add butter to sauté pan and melt over medium heat.
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.
Dissolve minced garlic in white wine; pour into empty pan to deglaze.
Allow mixture to reduce to 1-2 Tbsp of liquid; return mushroom "scallops" to the pan and gently toss.
- Topping
Mix together panko bread crumbs, melted butter, parsley and lemon zest in small bowl.
Cover and refrigerate up to 1 week if desired.
- Service
Place 1 pre-baked pastry crust onto a heat-proof serving dish; add 1, #20 scoop of Sauce mixture in the bottom.
Top with 5 sautéed "Scallops" and 1 Tbsp Topping; serve immediately.
Nutrition Facts
Nutrition facts are not available for this recipe
