Here is one of those recipes that will rip a resounding “WOW!” from your guests at the table! Succulent and tasty, these (No)-turkey thighs make for the perfect second course that recalls the traditional holiday-capon, but without animal cruelty. The delicious gravy will accompany the dish, which can be framed by your favorite side dish.

PROCEDURE

1. In a large boule combine the jack fruit from the can with the previously washed King Oyster mushrooms, removing the cap and “shredding” the stem with your hands to make shreds. Rags should be short, so break each rag in half with your fingers.
2. In a pan pour extra virgin olive oil, where to transfer a thinly sliced onion and a clove of garlic. Sautéing.
3. Transfer the jack fruit and King Oyster mushroom shreds to the pan and add the paprika, double tomato paste, tamari, and agave syrup. Cook for 15 minutes over medium heat.
4. Pour one coffee cup of water into pan and cornstarch. Stir the ingredients well and cook for 5 more minutes on a low flame. Turn off the heat and leave to cool.
5. Now prepare the marinade by combining the mustard, tamari, barbecue sauce and extra virgin olive oil in a bowl. Mix all ingredients together with a whisk to create a well-emulsified sauce.
6. Preheat the oven to 180 degrees static.
7. Now, make the No-turkey thighs Wet a sheet of rice under hot running water (run it gently, otherwise the sheet may tear) and place it on a cutting board.
8. Now place half of the filling in the center of the rice sheet and a cinnamon stick near the edge of the filling. Close the edges of the sheet around the filling. To seal it, wet another sheet with warm water and seal the filling. It will probably be necessary to use a third sheet of rice to ensure a good closure.
9. Repeat the same operation with the other thigh.
10. Move the thighs inside a baking sheet lined with baking paper and bake for 40 minutes. The last 10 minutes, select the grill mode to roast the thighs on the surface so that the “skin” is crispier.
11. Meanwhile, prepare the gravy (gravy) by combining the beans (not to be rinsed to use the canning water as well), tamari, extra virgin olive oil and a coffee cup of water in a blender. Blend until smooth and homogeneous. Move the cream to the stove in a small saucepan to heat for 10 minutes on low heat. Turn off the flame and pour half the sauce into a flat dish and half into another.
12. As soon as the thighs are ready, take them out of the oven and lay them on the accompanying sauce.
13. Embellish the dish with thinly sliced chives.