Roasted Spaghetti Squash With Wild Mushroom Ragout
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking liv, Import | 1 | Servings | ||
INGREDIENTS
| 1 | Spaghetti squash cut | |
| lengthwise | ||
| Salt and white pepper | ||
| 1 | T | Minced ginger |
| 2 | T | Butter |
| 2 | T | Honey |
| 2 | T | Minced garlic |
| 4 | oz | 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 any other | ||
| mushroom quartered | ||
| Salt and pepper | ||
| 2 | c | Red wine |
| 2 | T | Dark soy |
| 1 | T | Chopped thyme |
| Shiitake chips, recipe to | ||
| follow | ||
| Chive batons |
INSTRUCTIONS
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 minutes or until flesh is very tender. When cool enough, scoop out the flesh. In a saute pan, saute the ginger in the butter. Add the squash and honey. Check for seasoning. For ragout, heat a saute pan over medium high heat. Saute garlic in 1 tablespoon of butter. Add the mushrooms. Saute until soft. Season with salt and pepper and deglaze the pan with red wine and soy sauce. Cook until the liquid is partially reduced, then stir in the thyme. Add 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. Recipe by: Cooking Live Show #CL9000 Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Nov 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1526
Calories From Fat: 1030
Total Fat: 117.3g
Cholesterol: 304.9mg
Sodium: 1719.5mg
Potassium: 2014.9mg
Carbohydrates: 99.5g
Fiber: 13.6g
Sugar: 48.9g
Protein: 19.5g