Roasted Mushrooms With Butternut Purée Served In My Borosil Serving Plates

Roasted Mushrooms With Butternut Purée Served In My Borosil Serving Plates


1 person made this

About this recipe: A healthy dish preparation that is, in a way ‘off beat’, can not only add great character to the entire dining experience but also serve for a very delicious meal. Here is a beautiful dish when served in proper serving plates; they actually heighten the joy while at the meal. This dish is called roasted mushrooms that are mixed and bathed in creamy butternut puree. This preparation serves 4 people. This dish is best enjoyed with the roasted mushrooms and butternut squash requiring a bit of seasoning. The garlic needs to be kept from burning and hence it should be kept at the bottom of the butternut squash cavities.


  • 1 small butternut squash which is then halved and seeded
  • 1 Tbs. plus 1 tsp. olive oil, divided
  • 2 cloves of minced garlic, minced
  • ⅛ tsp. ground nutmeg
  • 2 cups king trumpet mushrooms, sliced ½-inch thick lengthwise
  • 2 cups oyster mushrooms, torn into same-size pieces
  • 3 Tbs. olive oil
  • 2 ¼ cups shiitake mushrooms, stemmed and sliced ½-inch thick
  • 2 tsp. chopped fresh sage
  • 2 cups halved cremini mushrooms


  1. Preheat the oven to 450°Fin order to prepare Butternut Purée. Place squash halves on baking sheet with cut side up. Brush them with 1 tsp. oil, and then place 1 tsp. minced garlic in cavity of each half. Roast for 25 to 30 minutes, or till the time that the until squash is soft
  2. Scoop out the squash into a bowl, and mash it with fork. Take the remaining and mash in 1 Tbs. oil and nutmeg, and season with salt and pepper, as desired. Keep warm.
  3. To make Roasted Mushrooms: Position one oven rack in top one-third of oven; position second rack in bottom third of oven. Coat two baking sheets with cooking spray.
  4. Place the mushrooms on one baking sheet; place trumpet and oyster mushrooms on second baking sheet. You will need to then drizzle each baking sheet with 11/2 Tbs. oil, and throw in coat mushrooms.
  5. For the next 15 minutes, roast the mushrooms. For each batch of mushrooms, switch baking sheets from top to bottom and sprinkle it with 1 tsp. sage. Continue roasting it for another 5 minutes more, then remove baking sheet with shiitake and add mushrooms from oven. Roast trumpet and oyster mushrooms 5 minutes more.


To serve: The art of serving heighten the very essence of this dish. Divide the Butternut Purée among four My Borosil serving plates, and top with Roasted Mushrooms.

See it on my blog


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