This perfectly delicious recipe is not difficult, but it cannot be prepared ahead of time or it will lose its fresh quality. The zucchini “chicken” is roasted in cognac and allowed to steep for several minutes with cream and mushrooms and port wine. It is the kind of dish to do when you are entertaining with a few good food-loving friends whom you can receive in your kitchen 😉 Serve with very good chilled white Burgundy, or an excellent chateau-bottled white Graves.
3 lbs of yellow zucchini
1 tsp salt, divided
5-6 Tb vegan butter, divided
1 Tb olive oil
1 small carrot sliced
1 small onion sliced
1 lb small white mushrooms
1/4 cup water
1/2 tsp lemon juice
1/4 tsp salt
1 cup soy organic heavy cream
1/2 Tb corn starch blended with 1 Tb of the cream
salt and pepper, divided
1/2 Tb minced shallots or green onions
1/3 cup medium dried port
Drops of lemon juice
1 Tb vegan butter
1/4 tsp salt
1/4 cup cognac
Pre-heat oven to 425 degrees
Wash the zucchini and dry. Cut the ends off the yellow zucchini and a very thin slice lengthwise off two sides, opposite sides, of the zucchini (so it lays flat in the pan). Sprinkle with salt and smear with butter. Place the zucchini in a roasting pan. Strew the vegetables around it with 2 Tb melted vegan butter and 1 Tb olive oil, and set it on a rack in the middle of the pre-heated oven. Allow the zucchini to brown lightly for 6 mins, turning it on the left side after 2 mins, on the right side after 2 mins and basting it with the butter and vegetable juice with a basting brush after each turn. Baste rapidly so oven does not cool off. Reduce oven to 350 degrees, and baste every 2 mins for another 4 mins turning it to a new side, salting the new side lightly. Before last 2 mins of roasting, turn oven back up to 425 and salt again with 1/4 tsp.
While the zucchini is moving through its basting and baking process, trim and wash mushrooms. Quarter them if large, or leave them small if whole (which I think is prettier:)
Bring the water to boil in the saucepan with the 1/2 Tb butter, 1/2 tsp lemon juice and 1/4 tsp salt. Toss in the mushrooms, cover and boil slowly for 8 mins. Pour out the cooking liquid to reserve for later.
Pour the cream and cornstarch mixture into the mushrooms. Simmer for 2 mins. Add seasoning and set aside.
When the zucchini is done remove to room temperature.
Remove all but 2 Tb of grease liquid from the roasting pan. Stir in the shallots/green onions and cook slowly for 1 min. Add the port and the mushroom juice and boil down rapidly, scraping up any coagulated juices, until liquid has reduced to about 1/4 cup. Add the mushrooms and cream and simmer for 2 to 3 mins, allowing the liquid to thicken slightly. Correct seasoning with salt and pepper, add lemon juice to taste.
Smear the inside of the casserole of chafing dish with butter. Place zucchini into dish, sprinkle lightly with salt.
Set over moderate heat until you hear a sizzle. Then pour the cognac over it. Avert your face and ignite with a match. Shake the pan over the heat slightly until the flames have subsided. Then pour in the mushroom mixture, tilting the casserole and basting the zucchini. Cover and steep for 2 mins without allowing the sauce to boil.
Serve over 1/4 to 1/2 inch thick slice of french bread browned first in a skillet in vegan butter or olive oil.