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.
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 .
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
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