Cassolette of the vegetable sea

Les fêtes de Noël et de fin d’année en général sont, pour la charge mentale des menus, une période bien bien chargée. Oui, c’est pas comme si on devait souvent faire à manger festif pour 10 voire 15 personnes le reste de l’année ! Du coup si vous avez la chance de mettre les pieds sous la table, passez votre chemin, no I'm kidding, cette recette est aussi faite pour vous car vous pourrez la ressortir à n’importe quelle occasion ! Brief, vous êtes peut-être à sec d’idées pour le repas du Nouvel An avec Tata, Tonton, Mamy, les cousins ou les potes… so I thought of you with this vegetable version of the sea casserole,

a chic and shocking dish that will have a great effect !

This vegetable sea casserole is the kind of stunning little dish for the “omni” and then the saffron sauce is definitely the festive side, no need to make tons, you can simply serve them with a seasonal salad and the best rye bread on earth (yes yes I insist, bread is sacred !) and it will be perfect ! For those who guessed, the “nuts” come from king oyster mushrooms (which you can easily find in Asian grocery stores), I had already used them in this recipe for oyster mushrooms with coconut milk two years ago, if you have never tasted, you will see it’s quite astonishing !

In any case, I wish you all a wonderful end of the year. 2019, year that flew by for me and our family, looking forward to seeing what 2020 reserves me !

Cassolette of the vegetable sea

POUR 4 CASSOLETTES

5 champignons king oyster (giant oyster mushrooms)
40 g vegetable margarine
Flower of salt
3 carrots (here in different colors)
1 To 2 leeks
2 tablespoons of dried seaweed (here mix)
salt and pepper

FOR THE SAFFRON SAUCE

20 white wine
1 large shallot
30 cl of soy cream
1 flour
10 saffron pistils
salt and pepper

Cut the mushroom stems into slices 2 centimeters thick (reserve the heads for another recipe). Put in a salad bowl, cover with boiling water and add 1 tablespoon of rice vinegar and 1 tablespoon of seaweed. let stand 10 minutes then drain.
Prepare the court broth, for that, peel and cut the carrots into slices then cut small pieces of leek. Fill a small saucepan with water, add salt, 1 tablespoon of seaweed then let it cook 15 minutes. Book.
Peel and chop the shallot and sweat it with the margarine for 10 minutes over medium heat.
Turn up the heat, add the flour, mix and deglaze with white wine, let it cook 2 minutes then add the cream, 2 tablespoons of court broth, saffron and season.
Heat some margarine in a pan, then snack on the oyster mushroom nuts 4 minutes on each side over high heat, they should take on a nice golden color without burning. Season with fleur de sel.
Arrange the vegetables and oyster mushroom nuts in the mini-casseroles and add the saffron sauce on top.