Porcini mushrooms are my favorite ones. Have you ever tried them with butternut and pears? What a nice fall potpourri, your family will be delighted. Beetroot leaves will give an earthy touch and the pears a sweet bite. The smell of the roasting is just irresistible. The Chef’s Handyman team did enjoy the dish very much. What about you?
Porcini mushrooms with butternut and pears
To make the dish, cut the butternut into slices. Core them. Prepare a backing sheet with parchment paper. Place the slices onto the sheet. Sprinkle them with olive oil. Apply salt and pepper on top. Roast them in the oven at 200°C or 400°F for 30 minutes or cooked through.
Steam the potatoes until cooked through or cook them in water until soft. When finished, cut them into slices.
Heat olive oil or butter in a non-sticking frying pan. Cut the mushrooms into slices. Cut the baby pears in half. Place the Porcini slices in the pan. Sprinkle with salt and black pepper. Add the potato slices and the pears. Roast them on each side until golden.
For the dressing, combine, 8 tbsp. of olive oil, 4 tbsp. white balsamic vinegar, salt & black pepper, chopped chives, thyme and parsley and 1 tsp. mustard.
Place the mushrooms and the potato slices on the plates. Add the butternut on top. Place the beetroot leaves in the middle. Garnish with the pears and the fig. Sprinkle the salad with the dressing.
Shopping list for the Porcini with butternut dish for 4 serves: 1 butternut, 400 g or 14 oz. Porcini, 200 g or 7 oz. beetroot leaves, 8 baby pears, 20 small potatoes, 4 figs, olive oil, balsamic vinegar, salt, black pepper, 1 tsp. mustard, 1 bunch of chives, thyme and parsley.
Bon appetite, yours Chef’s Handyman team. Enjoy your Porcini dish with butternut and pears.