Butternut Squash stuffed with Garlic Porcini Mushrooms

11 Mar

This recipe is one of Jess’ favorites… whilst porcini mushrooms can be quite expensive they do make all the difference. The recipe is still pretty good with regular mushrooms, too. If you get dried porcini mushrooms, save the water you use to rehydrate the mushrooms as it makes beautiful gravy! serves 4

Ingredients: 2 butternut squashes, 1 onion, 3-4 cloves garlic, handful of walnuts (chopped), handful of parsley (roughly chopped), 250g porcini mushrooms (you can use other mushrooms but porcini is fantastic in the recipe!), splash of soy milk, splash of balsamic vinegar, splash of soy sauce, olive oil, salt and pepper to taste.

candid shot of greta and jess laughing. greta is laughing on the couch trying to hold up the butternut squash dish

Method: Finely chop the onions and gently fry in olive oil, adding the garlic and sweating down until the onions are translucent. Add the mushrooms, and gently sweat down. If you are using dried porcini mushrooms, save the water you used to rehydrate them – this makes excellent stock and a great base for gravy. Add the walnuts, a splash of soy sauce and balsamic vinegar, and a glug of soy milk, and stir in. Once the mixture has thickened up a bit, add the chopped parsley and stir in, then take it off the heat.

butternut squash filled with porcini and garlic mixture on a plate with a mound of brown rice

Meanwhile, slice the butternut squash in half lengthways, and spoon out the seeds and making the hole a bit bigger. Drizzle with olive oil and season with sea salt and freshly milled black pepper. Spoon the mushroom mixture into the butternut squashes, and place into an oven preheated to 180’C for 30-40mins. Keep checking on it to make sure that the mushroom mixture isn’t burning.

We served it with brown rice and gravy made from the porcini juice, but a balsamic reduction would work just as well.

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5 Responses to “Butternut Squash stuffed with Garlic Porcini Mushrooms”

  1. Dave Buckle March 11, 2012 at 1:11 pm #

    Don’t buy your porcini/ ceps/ or in this country we like to use there english name ‘the Penny Bun’ go out and collect your own. They are very common and plentyful, extremely easy to identify and only a few collected and dried will last you all year. As with all fungus, because they are so closely related to animals and contain the same proteins and vitamins, they are very beneficial to those who do not wish to get these substances for more traditionally regarded meat sources, bloody tasty too. Get out there and get picking for yourselves, it’s highly addictive and gets you out into Britains glorious countryside.

  2. Emma March 11, 2012 at 3:26 pm #

    Oooh that looks and sounds delicious. I bought some dried porcini ages ago and didn’t use them, now I’ve got the perfect recipe to try them out with..although i might combine them with some others to make them go a bit further 🙂

  3. homeclothesfree March 12, 2012 at 2:08 pm #

    Reblogged this on home clothes free and commented:
    as always good eats

  4. pauljw11 April 26, 2012 at 8:10 pm #

    I finally got around to making thislast night. I have to admit I am not a butternut squash fan, but it was yummy none the less. I could not get porcini so i used shitake instead–a first for me–and they certainly worked fine. I pushed the two stuffed halves back together again, and wrapped them in tin foil and baked for about fifty minutes–that way you do not have to worry about the filling drying out.

    • pauljw11 May 4, 2012 at 12:49 pm #

      I made the above last night, but uded a small marrow instead of Butternut Squash, I won’t express a preference–both are very good.

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