Grilled Summer Squash with Oyster Mushroom Ragout

1 pound summer squash, cut lengthwise into quarters
olive oil
salt and pepper
4 shallots, minced
  • 1 large clove garlic, minced
  • 1 pound oyster mushrooms, stems removed
  • 4 teaspoons tomato paste diluted with 1/4 cup water or red wine
  • 2 tablespoons mushroom soy sauce or regular soy sauce
  • 1/2 cup mushroom or vegetable stock, or water
  • 2 tablespoons chopped parsley
  • grated parmesan cheese
  • Toss squash with olive oil and season with salt and pepper. Grill and keep warm. Sauté shallots and garlic in olive oil. Add mushrooms and sauté until beginning to crisp around edges. Add remaining ingredients and simmer til flavors come together. Top squash with ragout and sprinkle with parmesan.
Posted in Main Dishes, Vegetable & Side Dishes


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