It's actually been so long since I've had chicken Kiev that I have no idea if this would scratch the itch. All the same, it's a delicious meal and an opportunity to properly spell Kyiv on my blog.
Source: Great British Chefs | Serves: 2 | time: 30 min
What I changed:
A bunch of amounts since British to U.S. measurements don't exactly line up
Replaced oat milk with almond milk
Ingredients
Garlic Bechamel
1/2 cup #cashews, quick soaked in hot water
1 tbsp nutritional yeast
1/4 cup almond milk
2 tbsp lemon juice
1 garlic clove
1/2 tsp sea salt
1 tbsp chopped parsely
Crispy Topping
1 handful of sourdough breadcrumbs, coarse (I had sourdough bread on hand. I microwaved it to make it course)
1 tbsp EVO #hazelnuts, roasted and chopped
1 tbsp EVO
1 tsp thyme leaves
1/2 tsp sea salt
To Serve
2 portobello #mushrooms, destemmed and washed
extra virgin olive oil
fresh parsley
Instructions
Preheat oven to 350F.
Blend the bechamel together and set aside. Blend the toppings and set aside.
Spray a cooking sheet with a little bit of oil. Place the mushrooms it with the top side down. Add the bechamel sauce and then the crispy topping.
Put the mushrooms in the oven for 16 minutes.
Add mushrooms to plates and drizzle with a bit of EVO and fresh parsely.