It’s mushroom season in the Pacific Northwest! This is a perfect recipe to celebrate your foraged harvest. And it tastes just like fall.
This recipe is from a version of a recipe we found in Cooking Light.
Preheat the oven to 350.
In a large skillet over medium-high heat, add a little olive oil and saute 2 thinly sliced green onions for about 30 seconds. Add 6 cups finely diced, peeled butternut squash and sauté for 2 minutes. Turn the heat to medium-low and stir in a pinch of salt. Then cover and cook for 15 minutes, or until the squash is tender.
Turn the heat to medium-high and cook, uncovered, for another 2 minutes until the liquid evaporates, stirring frequently. Put the squash mix in a large bowl and mash with a fork until it’s smooth.
If you’re adding bacon, cook 2 slices now, until crisp. Take the bacon out of the pan and crumble it. Add 4 ounces of sliced chanterelle mushrooms, 4 ounces sliced shiitake mushroom caps to the pan drippings. (If you’re not using bacon, saute a white onion with garlic. Cook it down until it’s caramelized and smoky flavored. Then add the mushrooms.) Sauté until the mushrooms are browned – about 8 minutes. Add 1/4 cup vegetable stock and cook until the stock evaporates.
Then add the mushroom mixture to the mashed squash mixture, and also stir in the remaining 2 cups of diced squash, a pinch of salt, a dash of pepper, 1/4 cup grated Parmigiano-Reggiano cheese, 2 T ricotta cheese, stirring until it’s all mixed together. Spoon the mixture into a greased 11×7 baking dish.
Cover with foil and bake at 350 for an hour. Then take the foil off and preheat the broiler to high. Mix together the bacon, 1/4 cup grated Parmigiano-Reggiano cheese and 6 ounces sliced oyster mushrooms and sprinkle over the gratin. Broil for six minutes until lightly browned.
- Olive Oil
- 2 thinly sliced green onions
- 8 cups finely diced, peeled butternut squash
- salt & pepper
- 2 slices bacon (if you’d like)
- 4 ounces sliced chanterelle mushrooms
- 4 ounces sliced shiitake mushroom caps
- 1 1/2 tablespoons chopped fresh sage
- 1/4 cup veggie or chicken stock
- 2 ounces grated parmigiano-reggiano cheese (1/2 cup)
- 2 T part-skim ricotta cheese
- 6 ounces sliced oyster mushrooms