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Name: Butternut Squash with Wild Mixed Organic Mushrooms in Tam
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 tb olive oil; 4 Cloves Garlic; (finely; 2 tb Tamari Sauce; Seasoning to taste; ; Ceps & Chestnut); 3 tb Unsalted butter; ; Shitake, Oyster,; 450 g Mixed Wild Mushrooms;; 2 tb Brandy; 2 Butternut Squash; (medium; 2 tb Parsley; (chopped) (2 to 3); 170 g Creme Fraiche

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INGREDIENTS

3 tb olive oil
4 Cloves Garlic; (finely
2 tb Tamari Sauce
Seasoning to taste
; Ceps & Chestnut)
3 tb Unsalted butter
; Shitake, Oyster,
450 g Mixed Wild Mushrooms;
2 tb Brandy
2 Butternut Squash; (medium
2 tb Parsley; (chopped) (2 to 3)
170 g Creme Fraiche

INSTRUCTIONS

MMMMM-------------------TERRINE OF COURGETTES------------------------ 3 tb Olive Oil 1 Onion; (minced) 1 kg Courgettes; (finely chopped) 1 Cloves Garlic; (crushed) (1 -to 2) 2 Free Range Eggs; (beaten) 55 g Gruyere Cheese; (grated) 30 g Pecorino Cheese; (freshly -grated) 15 g Fresh Parsley; (chopped) 115 g Arborio Rice; (cooked) 1/4 ts Fresh Thyme; (to taste), up -to ; 1/2, up to 2 tb Home Made Breadcrumbs Salt and Pepper to taste 1. Cut squash in half and bake in medium oven - Gas Mark 5 / 190?c / 375F flesh side up for about 35 - 40 minutes, until a fork pierces the squash easily. 2. Meanwhile heat oil and butter in a frying pan and add the garlic. 3. saute gently until soft, then add mushrooms and cook until they are soft, but not mushy. 4. Add tamari and brandy to mixture plus the creme fraiche and parsley and stir well. 5. Scoop out the seed from the squash. Divide the mushroom mixture into four and fill the squash. 6. Sprinkle the top with the parsley or coriander. 7. Serve with the Terrine of Courgette and a mixed salad or steamed vegetables. Terrine of Courgettes 8. Preheat the oven to Gas Mark 6 / 190?c / 375F and butter a 23 x 12 x 10cm loaf tin or a 2 litre casserole. 9. Heat 2 tablespoons of olive oil in a large, heavy bottomed frying pan and saute the onion until tender over a medium - low heat. 10. Add the courgettes and the garlic, and saute, stirring often, for 10 minutes over a low flame. Remove from heat. 11. Beat the eggs in a large bowl and stir in the cheese, parsley, rice, thyme and sauteed vegetables. 12. Add salt and freshly ground pepper to taste. Turn into the prepared baking dish. Sprinkle the breadcrumbs over the top and drizzle on the remaining tablespoon of olive oil. 13. Bake for 40 - 60 minutes until firm, if cooked in a loaf tin it may take a little longer. If possible, it is better to use a Tian dish. Allow to cool for 20 minutes before serving. NOTES : Chef:Jean Davies

NOTES

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Butternut Squash with Wild Mixed Organic Mushrooms in Tam

3 tb olive oil
4 Cloves Garlic; (finely
2 tb Tamari Sauce
 Seasoning to taste
 ; Ceps & Chestnut)
3 tb Unsalted butter
 ; Shitake, Oyster,
450 g Mixed Wild Mushrooms;
2 tb Brandy
2 Butternut Squash; (medium
2 tb Parsley; (chopped) (2 to 3)
170 g Creme Fraiche

MMMMM-------------------TERRINE OF COURGETTES------------------------      3 tb Olive Oil      1    Onion; (minced)      1 kg Courgettes; (finely chopped)      1    Cloves Garlic; (crushed) (1           -to 2)      2    Free Range Eggs; (beaten)     55 g  Gruyere Cheese; (grated)     30 g  Pecorino Cheese; (freshly           -grated)     15 g  Fresh Parsley; (chopped)    115 g  Arborio Rice; (cooked)    1/4 ts Fresh Thyme; (to taste), up           -to           ; 1/2, up to      2 tb Home Made Breadcrumbs           Salt and Pepper to taste   1. Cut squash in half and bake in medium oven - Gas Mark 5 / 190?c /  375F flesh side up for about 35 - 40 minutes, until a fork pierces  the squash easily.    2. Meanwhile heat oil and butter in a frying pan and add the garlic.    3. saute gently until soft, then add mushrooms and cook until they are  soft, but not mushy.    4. Add tamari and brandy to mixture plus the creme fraiche and  parsley and stir well.    5. Scoop out the seed from the squash. Divide the mushroom mixture  into four and fill the squash.    6. Sprinkle the top with the parsley or coriander.    7. Serve with the Terrine of Courgette and a mixed salad or steamed  vegetables.    Terrine of Courgettes    8. Preheat the oven to Gas Mark 6 / 190?c / 375F and butter a 23 x  12 x 10cm loaf tin or a 2 litre casserole.    9. Heat 2 tablespoons of olive oil in a large, heavy bottomed frying  pan and saute the onion until tender over a medium - low heat.    10. Add the courgettes and the garlic, and saute, stirring often, for  10 minutes over a low flame. Remove from heat.    11. Beat the eggs in a large bowl and stir in the cheese, parsley,  rice, thyme and sauteed vegetables.    12. Add salt and freshly ground pepper to taste. Turn into the  prepared baking dish. Sprinkle the breadcrumbs over the top and  drizzle on the remaining tablespoon of olive oil.    13. Bake for 40 - 60 minutes until firm, if cooked in a loaf tin it  may take a little longer. If possible, it is better to use a Tian  dish. Allow to cool for 20 minutes before serving.        NOTES : Chef:Jean Davies

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Nutrition

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Serving Size: 1 Serving (236g)
Recipe Makes: 4 servings

Calories: 579
Calories from Fat: 565 (98%)

Amt Per Serving		% DV

	Total Fat 62.8g	84 %
	Saturated Fat 38.1g	190 %
	Monounsaturated Fat 17.4g
	Polyunsanturated Fat 2.6g
Cholesterol 159.5mg		49 %
Sodium 432.8mg		15 %
Potassium 96.9mg		3 %
Total Carbohydrate 2.7g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 2.6g
Protein 2.2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 579

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