Tag Archives | mushroom

stuffed delicata squash: two ways

yumivore delicata squash (11)

Stuffed delicata squash is a fantasic fall dish. Creamy sweet inside like a sweet potato, one of the benefits of this winter squash is that the rind can be roasted and eaten, another is that it’s easy to slice into. Squash boats can accomodate a wide range of stuffing variations which overall are easy to prepare. It’s a meal that can satisfy meat lovers to vegivores alike. It also makes for an impressive side dish. Recipe and directions below.

Roasted Squash
Preheat the oven to 400°F. Slice two prewashed squash lengthwise. Using a spoon, scoop out the seeds. Drizzle or rub a 1/4 teaspoon of olive oil on all sides, and set the squash face down in a baking plan. Place in the oven for roughly 15-20 minutes. The squash should be soft yet firm.

yumivore delicata squash (1)

Mushroom Stuffed Delicata Squash
1 cup chopped mushrooms such as cremini, button, shiitake or a mix
1 medium diced shallot
1 tablespoon vegetable broth
1 1/2 tablespoons seasoned breadcrumbs
2-3 teaspoons Parmesean cheese
1 1/2 tablespoons sunflower or canola oil
1 teaspoon chopped fresh thyme
Kosher salt to taste
ground black pepper to taste
* 1 delicata squash

yumivore delicata squash (10)

While the squash is roasting in the oven, begin preparing the stuffing. Heat the oil in a pan and add the shallots followed by the chopped mushrooms. Add a dash of salt and cook on medium heat for several minutes until the mushrooms reduce. Then add the liquid to the pan and continue cooking. Add a bit of the breadcrumbs and mix thoroughly. The mixture should be moist, not too dry. The cheese can be added at this stage, leaving a bit to top the squash. If aiming for a vegan dish, omit the cheese altogether. Add the seasoning, taste and adjust as needed. When the squash is out of the oven, gently scoop out the center and add it to the pan. Be sure to leave the rind intact. Mix the squash with the mushroom mixture. When combined, spoon the stuffing into both sides of the squash. Sprinkle with the remaining breadcrumbs and Parmesan cheese. Place the stuffed squash back into a baking dish and into the oven for 20 minutes. Remove when the top is slighghtly brown. Garnish before serving.

Sausage Stuffed Delicata Squash
1 sausage link, decased
1 medium diced shallot
1 1/2 tablespoons seasoned breadcrumbs
2-3 teaspoons Parmesean cheese
1 1/2 tablespoons sunflower or canola oil
1 teaspoon chopped fresh thyme or oregano
Kosher salt to taste
ground black pepper to taste
* 1 delicata squash

yumivore delicata squash (8)

Similar to the mushroom-stuffed preparation above, while the squash is roasting in the oven, begin preparing the stuffing. Heat the oil in a pan and add the shallots followed by the sausage. Add a bit of the breadcrumbs and cheese, leaving a bit to top the squash later, mix thoroughly. Add the seasoning, taste and adjust as needed. When the squash is out of the oven, gently scoop out the center and add it to the pan. Be sure to leave the rind intact. Mix the squash with the sausage mixture. When the sausage is browned and combined with the squash, spoon the stuffing into both sides of the squash boat. Sprinkle with the remaining breadcrumbs and Parmesan cheese. Place the stuffed squash back into a baking dish and into the oven for 20 minutes. Garnish with chopped scallions or parsely before serving.

Stuffed delicious delicata squash. Enjoy!

yumivore delicata squash (9)

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mushroom thyme soup

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On a recent Sunday afternoon, I wrapped up reading Anthony Bourdain’s Kitchen Confidential. Okay, so you may have read it years ago and can claim “I knew Bourdain back when …”. I only got around to the book recently and glad I did. No reservations about it, spending intimate time with the former Les Halles chef was a treat.

That same Sunday morning I had returned from the farmers’ market with a paper bag full of mushrooms. I didn’t have a game plan in mind, but was intent on cooking. I considered making Wild Mushroom White Lasagna (a very blog-worthy dish I might add). However my fridge wasn’t so generous in providing some of the ingredients for the lasagna, so I tossed open a few cookbooks seeking inspiration. Five minutes of cookbook page flipping before I grew inpatient, opened up my Mac and voila, search results yielded simple Mushroom Soup. Lean on the ingredient line-up, the recipe noted it was “ridiculously easy to make”. And then I got to the fine print (okay it wasn’t actually fine print but it sounds more dramatic that way): Mushroom Soup by Anthony Bourdain [from] Anthony Bourdain’s Les Halles Cookbook. Bingo! It was serendipity.

Adapted from Epicurious | Mushroom Soup

Ingredients

5 tbsp butter
1 small onion chopped
12 ounces mushrooms, sliced (white button, cremini or even a mix of wild mushrooms)
4 cups vegetable broth
2 sprigs of thyme
Salt and pepper
2 ounces sherry

Melt two tablespoons of butter in a medium sized pot, add the onions and cook over medium heat until the onion is soft and translucent. While still on the white side, add the mushrooms and the remaining butter. Stir the onions and mushrooms, sprinkle with a little salt and cook further for about eight minutes. Add in the vegetable stock along with the thyme leaves (removed from the sprig) and bring to a boil. Reduce the heat and simmer for roughly an hour. Let the soup cool slightly before transferring to a blender and then blend at high speed until smooth. When creamy, return the to the pot, heat over medium heat and season with salt and pepper. Add the sherry, mix well, then serve immediately.

The original recipe calls for parsley (the one herb I hand’t purchased at the market that morning) and chicken stock. Thyme is a wonderful substitute and adds nice flavor to the soup. If you’ve grown familiar with Bourdain, it’s an insult to utter the word vegetarian and his name in the same sentence, so don’t let the carnivores in on the secret switch-up here. The mushrooms are rich and meaty so it seems kosher enough to make this soup with vegetable stock. Garnish with a little crème fraîche and sautéed shiitake mushrooms if so desired. Dare I say the “v” word, replace the butter with sunflower or canola oil, and omit the crème fraîche topping and … If paying homage to Les Halles, stay true to the original recipe, if under the influence of Bourdain, thrown in some porcine bits.

Hearty and creamy (sans the cream) the soup is indeed ridiculously easy to make, and easy to enjoy.

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