Creamy Peruvian Ají de Gallina (Pulled King Oyster & Jackfruit)

Gather

Ingredients

• 10 oz king oyster mushrooms, stems fork-shredded lengthwise into fine pulled strands
• 1 can (14 oz) young green jackfruit in water, drained, rinsed, cores trimmed, and shredded
• 3 thick slices day-old country sourdough or French bread, crusts removed, torn into pieces
• 1 1/2 cups unsweetened soy or oat milk
• 1/2 cup raw walnuts or pecans, lightly toasted (plus 2 tbsp chopped for garnish)
• 3 tbsp extra virgin olive oil, divided
• 1 large red onion, finely diced
• 4 garlic cloves, minced
• 4 tbsp Peruvian ají amarillo paste (adjust from 3 to 5 tbsp for desired golden heat)
• 1/2 tsp ground turmeric (enhances the signature marigold hue)
• 1/2 tsp ground cumin
• 1 cup rich vegetable broth
• 3 tbsp nutritional yeast (replaces traditional aged Parmigiano)
• 4 medium Yukon Gold potatoes, boiled until tender and sliced into thick rounds
• 8 Peruvian Botija black olives (or Kalamata olives), pitted and halved
• 2 tbsp fresh flat-leaf parsley, finely chopped
• Steamed white garlic rice, for serving

Make

Method

1. 01Soak the bread: Place the torn crustless bread in a bowl with the unsweetened plant milk and let soak for 10 minutes until completely softened.
2. 02Sear the pulled shreds: Heat 1 tablespoon olive oil in a wide skillet over medium-high heat. Add the fork-shredded king oyster mushrooms and jackfruit with a pinch of salt and black pepper. Sauté for 7 to 8 minutes until moisture evaporates and edges turn golden; set aside.
3. 03Sweat the onion aderezo: In the same skillet or a deep pot, warm 2 tablespoons olive oil over medium-low heat. Cook the finely diced red onion for 8 minutes until soft and translucent. Add the garlic, ají amarillo paste, turmeric, and cumin; cook 3 minutes until fragrant.
4. 04Blend the velvety huancaína-style base: Transfer half of the cooked onion-ají mixture to a blender along with the milk-soaked bread, toasted walnuts, nutritional yeast, and 1/2 cup vegetable broth. Blend until completely smooth and creamy.
5. 05Simmer the stew: Pour the blended walnut-chili cream back into the pot with the remaining onions. Stir in the shredded mushrooms, jackfruit, and remaining 1/2 cup vegetable broth.
6. 06Thicken to spoon-coating consistency: Simmer gently over low heat for 8 to 10 minutes, stirring often, until the sauce is thick, glossy, and coats the shreds luxuriously. Season with sea salt and black pepper.
7. 07Plate & garnish: Arrange warm slices of boiled Yukon Gold potato on plates alongside a mound of garlic rice. Ladle the golden ají de gallina generously over the potatoes and top with Botija black olives, toasted pecans/walnuts, and chopped parsley.