Roasted Spaghetti Squash With Wild Mushroom Ragout Recipe
Servings: 1
Ingredients
- 1 lrg Spaghetti squash cut lengthwise
- Â Â Salt and white pepper
- 1 Tbsp. Chopped ginger
- 2 Tbsp. Butter
- 2 Tbsp. Honey
- 2 Tbsp. Chopped garlic
- 4 ounce Butter
- 1/2 lb Shiitake mushrooms, quartered
- 1/2 lb Oyster mushrooms, quartered
- 1/2 lb Cremini, quartered
- 1/2 lb Chanterelles, morels, porcini or possibly any other mushroom, quartered
- Â Â Salt and pepper
- 2 c. Red wine
- 2 Tbsp. Dark soy
- 1 Tbsp. Minced thyme
- Â Â Shiitake chips, recipe to follow
- Â Â Chive batons
Directions
- Preheat the oven to 350 degrees. Season the squash with salt and pepper and place cut side down on a sheet pan. Roast for about 40 to 50 min or possibly till flesh is very tender. When cold sufficient, scoop out the flesh. In a saute/fry pan, saute/fry the ginger in the butter. Add in the squash and honey. Check for seasoning.
- For ragout, heat a saute/fry pan over medium high heat. Saute/fry garlic in 1 Tbsp. of butter. Add in the mushrooms. Saute/fry till soft. Season with salt and pepper and deglaze the pan with red wine and soy sauce. Cook till the liquid is partially reduced, then stir in the thyme. Add in the rest of the butter and taste for seasoning. Be sure to leave some liquid in the pan.
- To serve, layer squash topped with mushrooms. Spoon some mushroom liquid around the plate and garnish with Shiitake Chips and chive batons.
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