Squash and oyster mushrooms
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
25
MINUTES
CUISINE
COURSE
Side
Method
Preheat the oven to 200°C/400˚F/Gas Mark 6.
Halve the squash horizontally and scoop out the seeds. In a roasting pan, coat the squash with oil, season with salt and add the thyme. Put into the preheated oven and roast for about 25 minutes or until soft.
Meanwhile, heat a little oil in a frying pan (skillet) over a medium heat and fry the mushrooms for about 5 minutes. Add the butter towards the end of the cooking time and finish with parsley. Place the mushrooms in the centre of each piece of squash. Garnish with some fresh herbs and serve.
From The Irish Cook Book By JP McMahon published by Phaidon
Ingredients
2 small pumpkins or butternut squash
rapeseed oil
a few sprigs of thyme
150g (5oz) oyster mushrooms, thickly sliced and scored
25g (1oz) butter
2 tablespoons finely chopped parsley
edible flowers and fresh herbs such as parsley, fennel, sage or thyme, to serve (optional)
sea salt
Method
Preheat the oven to 200°C/400˚F/Gas Mark 6.
Halve the squash horizontally and scoop out the seeds. In a roasting pan, coat the squash with oil, season with salt and add the thyme. Put into the preheated oven and roast for about 25 minutes or until soft.
Meanwhile, heat a little oil in a frying pan (skillet) over a medium heat and fry the mushrooms for about 5 minutes. Add the butter towards the end of the cooking time and finish with parsley. Place the mushrooms in the centre of each piece of squash. Garnish with some fresh herbs and serve.
From The Irish Cook Book By JP McMahon published by Phaidon
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