Candy Cap Mushrooms on Butternut Squash
The haunting maple flavor of Candy Cap Mushrooms makes this so much more than a great side dish. This wintery squash can also become the base of a magnificent butternut squash soup.
Serves 4 - 6
Butternut Squash, cut in half vertically with seeds scooped out
2 tablespoons crushed Wine Forest Dried Candy Cap Mushrooms
¼ cup lukewarm water
2 tablespoons butter
(½ teaspoon Madeira, optional)
salt and pepper to taste
Position a rack in the center of the oven. Preheat the oven to 325°F.
Put the crushed up dried Candy Cap Mushrooms in the lukewarm water. Soak for 15 minutes.
Lift the rehydrated mushrooms from the water (reserving water), place on cutting board and chop finely.
In sauté pan, add mushrooms and butter and sauté for 2 minutes on medium high heat. Pour reserved Candy Cap water into sauté pan (with the Madeira if you wish). Boil and reduce volume to about ¼ cup total of the candy cap mushroom and butter “gravy.”
Put squash cut side up in small roasting pan. Salt and pepper squash surface.
Spoon the Candy Cap and butter mixture into the squash cavity, and spoon some on the rest of the cut squash surface. Cover with foil and bake for and hour and a half.
Tips and Techniques
This same squash can also be turned into an exquisite butternut squash soup.
Substitutions and Variations
Any winter squash such as acorn, hubbard, kabocha, delicata or pumpkin works beautifully with this Candy Cap Mushroom recipe.