Butternut Squash & Mushroom Scallop
1oz Parmesan, cut in half
2 ½ oz bread, about 3 slices, crusts on, torn into quarters
1 tsp thyme
2 tbls unsalted butter (or oil), divided
2 garlic cloves, peeled and cut in half
2 shallots, peeled and cut in half
1 tbls olive oil
1 lb mushrooms sliced or torn
1 tsp salt
1/ tsp pepper
4 lbs butternut squash, trimmed, cut into 1/8” slices
In blender or food processor, pulse cheese until almost grated and drop bread pieces in, pulse until it becomes fine crumb. Add thyme and 1 tbls butter. Pulse until combined, and reserve seasoned crumb.
Mince garlic and shallot, and add to pan over medium heat with olive oil. Sauté the garlic, shallots, and mushrooms together until lightly browned. Season with salt and pepper.
In crock-pot , place layer of butternut squash on the bottom, layer on ½ mushroom mixture, and ½ seasoned crumb. Repeat. Cut remaining butter into small pieces and dot the top (or drizzle with oil). Set time to 5 hours on low heat. After 5 hours, serve and enjoy!
Wild Mushroom Ragout
2 oz dried mushrooms 1 lb Lion’s Mane mushroom
10 oz golden oyster mushrooms 1 lb Italian oyster mushroom
3 tbls butter 1 red bell pepper, thinly sliced
3 tbls olive oil 4 green onions, cut into 1/8” slices
1 ½ cups minced shallots ½ cup parsley, lightly packed
½ cup dry sherry 1 tsp thyme
1 tsp salt ½ tsp pepper
3 tbls tomato paste 1 cup of veggie or chicken stock
Place dried mushrooms in small bowl; cover with 2 cups boiling water, Let stand for 10 minutes: drain, reserve soaking liquid. Chop mushrooms and place in Crock-Pot with golden oysters.
Heat 1 tbls each butter and olive oil in skillet over medium heat. Add shallots; cook until soft, about 5 minutes. Add sherry; bring to boil. Cook until reduced by half. Add to mushrooms in Crock-Pot.
Heat ½ tbls each butter and oil in same skillet; cook Lion’s Mane until golden in 2 batches. Transfer to Crock-Pot. Brown Italian oysters in remaining butter/ oil in 2 batches. Transfer to Crock-Pot. Add red pepper, green onions, parsley, thyme, salt and pepper to Crock-Pot. Combine tomato paste, reserved mushroom liquid and chicken stock; stir in. Cover and set time to 4 hours on low heat. Serve as side dish, or on bruschetta.
1 unbaked pie shell 2 tbls flour
½ lb sliced fresh mushrooms 1- ¼ cup milk
½ cup diced onion 4 large eggs, lightly beaten
¼ cup diced bell pepper 1 tsp salt
1 tbls butter ½ tsp cayenne pepper
Bake pricked pastry shell at 450° for 10 minutes, or until lightly browned. Reduce heat to 350°.
In large skillet, add butter and sauté onions and bell peppers until slightly wilted then add in mushrooms. Cook until mushrooms are tender, then drain and set aside. In large bowl, combine flour, milk, eggs, salt, and cayenne until blended. Stir in mushroom mixture. Pour into crust.
Bake for 40-50 minutes or until a knife can be inserted in center and comes out clean. (Cover edges of pie crust with foil to prevent over-browning.) Let stand for 10 minutes before serving.
*Options: cheese can be added on top or in egg mixture, meats can also be added and cooked with mushrooms.