Roasted Oyster Mushrooms with Butternut Squash , Red Onion , Walnuts and Thyme

Roasted Oyster Mushrooms with Butternut Squash , Red Onion ,  Walnuts and Thyme

After gathering nearly 1kg of oyster mushroom towards the end of a walk , I had totally missed it but my eagle eyed assistant spotted a huge amount growing on a stump towards the end of our walk around Hartington , mostly hidden by grass there was easily a couple of kilos.

Oyster MushroomsOyster Mushrooms

No I would usually be tempted to go a bit asian wih oyster mushroom but its really a meaty fungus and these were large brackets so I thought it could stand some roasting , we also have some homegrown squash , one of two that survived the wet conditions.

The result a Vegetarian Sunday roast .

Roasted Oyster Mushrooms with Butternut Squash, Red Onions,  Walnuts and Thyme

Roasted Oyster Mushrooms with Butternut Squash , Red Onion ,  Walnuts and Thyme

300g of butternut ( orange ) squash
300g of oyster mushroom
1 medium red onion
4 tbsp of olive oil
3 tbsp of walnut
1 tbsp of thyme
Salt and pepper

Dress with
Parmesan cheese
Balsmanic vinegar

Cut the squash into 1cm cubes, place in a large roasting dish , season with salt and pepper and a drizzle over half the  olive oil and begin to roast at 200deg C
Meanwile prepare the oyster mushrooms clean it well a remove any really tough stalks.
After the squash has been cooking for 30 minutes , layer over the mushrooms , red onions ,  sprinkle with the thyme and crushed walnuts , drizzle over a little more olive oil
Roast for a further 20 minutes.
Serve with a drizzle of balsamic vinegar and a few parmesan shavings



  1. i LOVE mushrooms…..and i love this time of the year because i know you’re going to go foraging – something i CAN’T do here in Los Angeles – BAH!!!! ;D

    good thing i can’t eat this straight off my screen…………’d have a big hole in your blog beck *hee hee hee*

  2. Nice blog. I found it while looking for ways to cook oyster mushrooms. I’m still not convinced we’ll eat the harvest growing on a large maple log under a walnut tree: the sample I sauteed had a faintly bitter aftertaste and produced a very slight burning in my throat. It tasted way better than the first type I tried, which was bitter, and the angel wings which were tasteless, so I’m pretty sure they are in fact oysters, though. My wife was nervous with the first morel harvest as well, but now uses them as a regular ingredient in pasta. Feel free to offer reassurance and/or advice.

    Rod in Forfar, Ontario, Canada

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