Roasted Delicata Squash, Fried Sage & Oyster Mushrooms
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WINE PAIRING | |
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| Savennieres Wine | ||
Fall on a plate, this dish blends colors, textures and shapes into a delightful mélange.
INGREDIENTS
- 2 Delicata Squash
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp Umami Paste
- ¼ cup Heavy Cream
- 2 tsp Lemon Juice
- 2 tbsp Vegetable or Mushroom Stock
- ½ cup Fresh Sage Leaves
- 3/4lb Oyster Mushrooms (Blue Oyster Mushrooms or King Oyster Mushrooms)
- ½ cup High Heat Oil
- ¼ cup Pomegrante Arils
- Butternut Squash Seed Oil
- Salt & Black Pepper
DIRECTIONS
1
Preheat your oven to 425 degrees.
2
Cut both squash in half, seed them, and then slice them into ½” thick half-moons.
3
Toss the delicata squash with the extra virgin olive oil, ½ tsp of salt, black pepper, then spread the pieces out on a baking sheet. Bake them in the oven for 15 minutes.
4
After fifteen minutes have passed, remove the pan from the stove, flip each half moon over, then return the squash to the oven to bake for an additional ten minutes.
5
Heat the high-heat oil in a small (but deep) sauce pan to 350°F. Add the sage leaves and briefly fry them until they darken (approx. 1 ½ minutes). Move them from the oil to a paper towel to drain and sprinkle them with a pinch of salt.
6
Trim the very bottom off the oyster mushrooms. Break them into bite-size pieces.
7
Heat 2 tbsp of oil in a large skillet or frying pan over high heat. Add half the oyster mushrooms and 1/2 tsp of salt. Cook until they give up all their liquid and caramelize.
8
Move the mushrooms out of the pan to cool, then cook the second half of the mushrooms in the same oil with an additional ½ tsp of salt.
9
Take a third of the cooked mushrooms to make the sauce. Put them in a blender with the umami paste, heavy cream, vegetable/mushroom stock and lemon juice. Add some freshly cracked black pepper and blend to a sauce. Taste and add salt as necessary.
10
Spread the sauce on plates or a single platter.
11
Layer the delicata pieces above the sauce, interspersed with the caramelized mushrooms.
12
Sprinkle the fried sage leaves and pomegranate arils over the mushrooms and squash. Finish the plate(s) with a drizzle of butternut squash seed oil. Serve.