Recipe - Roasted Spaghetti Squash With Wild Mushroom Ragout

1 lg Spaghetti squash cut
lengthwise
Salt and white pepper
1 tablespoon Minced ginger
2 tablespoon Butter
2 tablespoon Honey

MUSHROOM RAGOUT
2 tablespoon Minced garlic
4 ounce Butter
One half pound Shiitake mushrooms;
quartered
One half pound Oyster mushrooms; quartered
One half pound Cremini; quartered
One half pound Chanterelles; morels,
porcini or any other
mushroom, quartered
Salt and pepper
2 cup Red wine
2 tablespoon Dark soy
1 tablespoon Chopped thyme

GARNISH
Shiitake chips; recipe to
follow
Chive batons

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 MCRecipe Digest V1 #904 by "Angele and Jon Freeman"
jfreeman@comteck.com on Nov 12, 1997