My cuisine is influenced by the seafood of New England and the Pacific Northwest, the diverse communities of Boston, Los Angeles, and the exciting food culture of Seattle. I'm currently the co-owner and Chef at Kraken Congee.
In this delicious vegetarian dish, I handmade gnocchi à la Parisienne which is gnocchi formed of choux pastry and served with Béchamel sauce. This provides a pillowy-soft base for wild oyster and piopene mushrooms with fine herbs, onions, and garlic that make it pop with flavor. Enjoy it with a fresh side salad!
oyster mushroom, piopene mushroom, onion, garlic, pureed tomatoes, red wine, red chili flake, bay leaf, black pepper, tarragon, oregano, salt, parsley, spring mix greens, balsamic, olive oil, parmesan, butter, potato flour