- 200g oyster mushrooms
- 100g of wild seasonal mushrooms
- 1 500g butternut squash
- 1 clove garlic
- 1 bunch parsley
- 1 drizzle olive oil
- Half a glass of sherry
- Half a cup of beef broth
- Cut the squash into similarly sized pieces, and saute in a pan with a drizzle of olive oil. Saute the mushrooms in a pan with a drizzle of olive oil and a clove of garlic. When they are golden brown add a pinch of chopped parsley, half a glass of sherry and half a glass of beef broth, and salt and pepper.
- Make a lasagna by alternating layers of squash and oyster mushrooms, topping it all with a spoonful of wild mushrooms and bathed in the cooking juices.
Briefly boil the squash in boiling water before frying in the pan to make it even more tender.