Butternut Squash With Wild Mixed Organic Mushrooms In Tam

There has been a long tradition which sees the mission of the Church primarily as obedience to a command. It has been customary to speak of 'the missionary mandate.' This way of putting the matter is certainly not without justification, and yet it seems to me that it misses the point. It tends to make mission a burden rather than a joy, to make it part of the law rather than part of the gospel. If one looks at the New Testament evidence one gets another impression. Mission begins with a kind of explosion of joy. The news that the rejected and crucified Jesus is alive is something that cannot possibly be suppressed. It must be told. Who could be silent about such a fact? The mission of the Church in the pages of the New Testament is more like the fallout from a vast explosion, a radioactive fallout which is not lethal but life-giving.

Leslie Newbigin

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy		Main course	4	Servings

INGREDIENTS

2		Butternut Squash, medium
		sized
450	g	Mixed Wild Mushrooms
		roughly chopped –
		Shitake Oyster
		Ceps & Chestnut
2	T	Tamari Sauce
170	g	Creme Fraiche
2	T	Brandy
4		Cloves Garlic, finely
		chopped
2	T	Parsley, chopped 2 to 3
3	T	Olive Oil
3	T	Unsalted Butter
		Seasoning to taste
3	T	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	t	Fresh Thyme, to taste up
		to
		1/2 up to
2	T	Home Made Breadcrumbs
		Salt and Pepper to taste

INSTRUCTIONS

Cut squash in half and bake in medium oven - Gas Mark 5 / 190Â°c /
375Â°f flesh side up for about 35 - 40 minutes, until a fork pierces
the squash easily. Meanwhile heat oil and butter in a frying pan and
add the garlic. Saut gently until soft, then add mushrooms and cook
until they are soft, but not mushy. Add tamari and brandy to mixture
plus the creme fraiche and parsley and stir well. Scoop out the seed
from the squash. Divide the mushroom mixture into four and fill the
squash. Sprinkle the top with the parsley or coriander. Serve with  the
Terrine of Courgette and a mixed salad or steamed vegetables.  Terrine
of Courgettes  8. Preheat the oven to Gas Mark 6 / 190Â°c / 375Â°f 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
saut the onion until tender over a medium - low heat.  10. Add the
courgettes and the garlic, and saut, 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 sauted 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.  Converted by MC_Buster.  NOTES :
Chef:Jean Davies  Converted by MM_Buster v2.0l.

A Message from our Provider:

“With Jesus, you can do it”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1451 Calories From Fat: 991 Total Fat: 111.2g Cholesterol: 273.3mg Sodium: 1508.7mg Potassium: 1104.1mg Carbohydrates: 45.5g Fiber: 5g Sugar: 4.6g Protein: 68g