Chrissy Tracey is a first-generation Jamaican American vegan chef, artist, forager, YouTuber, and entrepreneur in the food and wellness space. She is the first vegan chef to be featured on Bon Appétit’s Test Kitchen YouTube series and has been featured in the magazine. Her recipes and work have been featured in Epicurious, Farm Sanctuary Magazine, Veg News, and the Vegan Review. She has also been showcased on the Bon Appétit Food People podcast and NPR’s Seasoned. Tracey was listed in Connecticut Magazine‘s 40 Under 40 and made a name for herself while working as a vegan pizza chef in New Haven, a city known all over the world for its pizza. She currently runs a Connecticut-based catering company that specializes in curating unique plant-based culinary events.
Jacques is an inspiration and has taught me many things over the years. Because of him, I focus on seasonal eating with fresh, simple ingredients, and always remember that cooking is from the heart. As an avid lover of nature and foraging, I often include mushrooms in my cooking. Here is a very flavorful way to fall in love with meaty, dense, umami filled, maitake mushrooms which are complemented by an array of savory flavors and contrasted by a fantastic acid profile from the pickles and chimichurri. Enjoy this simple yet flavorful combination with someone you love!
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