This recipe is one of Jess’ favorites… whilst porcini mushrooms can be quite expensive they do make all the difference. The recipe is still pretty good with regular mushrooms, too. If you get dried porcini mushrooms, save the water you use to rehydrate the mushrooms as it makes beautiful gravy! serves 4
Ingredients: 2 butternut squashes, 1 onion, 3-4 cloves garlic, handful of walnuts (chopped), handful of parsley (roughly chopped), 250g porcini mushrooms (you can use other mushrooms but porcini is fantastic in the recipe!), splash of soy milk, splash of balsamic vinegar, splash of soy sauce, olive oil, salt and pepper to taste.
Method: Finely chop the onions and gently fry in olive oil, adding the garlic and sweating down until the onions are translucent. Add the mushrooms, and gently sweat down. If you are using dried porcini mushrooms, save the water you used to rehydrate them – this makes excellent stock and a great base for gravy. Add the walnuts, a splash of soy sauce and balsamic vinegar, and a glug of soy milk, and stir in. Once the mixture has thickened up a bit, add the chopped parsley and stir in, then take it off the heat.
Meanwhile, slice the butternut squash in half lengthways, and spoon out the seeds and making the hole a bit bigger. Drizzle with olive oil and season with sea salt and freshly milled black pepper. Spoon the mushroom mixture into the butternut squashes, and place into an oven preheated to 180’C for 30-40mins. Keep checking on it to make sure that the mushroom mixture isn’t burning.
We served it with brown rice and gravy made from the porcini juice, but a balsamic reduction would work just as well.