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
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
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.
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.
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.
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.