Oyster Mushroom Stuffed Squash

The perfect fall dish!

1 Sweet Squash (We chose honeynut squash)
½ lb Oyster Mushrooms
2 c Cooked Rice
1 Carrot
½ Red Onion
1 ½ Stalk Celery
2 Vegetable Bouillon Cubes
Splash Red Wine
Splash Soy Sauce

Start by cutting your squash in half and scooping the seeds out (keep ‘em if you roast ‘em),
lightly oil each half, salt and pepper and pop in an oven at 375F.
While the squash cooks, preheat a pan on the stove over medium heat.
Cut the onion, carrot and celery into a small dice, and tear the oyster mushrooms into
smaller pieces.

Once the pan is heated, saute the oyster mushrooms, stirring often for about 10 minutes, or
until the liquid the mushrooms release has evaporated, splash in some soy sauce and let
that soak into the mushrooms.

Toss in the carrot, celery and onion dice and continue cooking.
When the pan starts to accumulate the fond (the yummy burny bits on the bottom of the
pan), deglaze with the red wine and crumble a bouillon into the vegetables, add ½ c of water
and prepared rice.

Cook for about 5 minutes more,or until liquid has evaporated, then take off heat.
Take squash out of the oven and carefully stuff each half with the rice mixture and put the
squash back into the oven for about 15 minutes or until the squash is fork tender.

Serve and enjoy 🍄

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