Browned Butter Ghee (can be done in advance)
- 1 stick of high-quality salted butter
Country Natural Ground Beef Stuffed Mushrooms
- 2 tbsp browned butter ghee, divided
1 pound of Country Natural Beef Ground, 80/20
1 medium butternut squash, peeled and diced small
½ cup fresh sage, roughly chopped
2 cloves of garlic, minced
1 medium shallot, chopped
12-15 extra large white mushrooms, wiped down, destemmed, and peeled * *
Crunchy Cashew Topping (Can be done in advance)
- 2/3 cup of dry roasted cashews, unsalted
- 1 tsp mushroom umami seasoning or 1 tsp powdered shiitake mushroom + 1/8 tsp chili flakes + a pinch of salt.
- 2 tbsp fresh parsley leaves
- Make the browned butter ghee. You can absolutely do this ahead of time. Cut up the butter into even pieces. Add to a small pan or skillet, light colored if you have. If you’re working with a dark pan pay extra close attention to prevent burned butter. Cook over medium heat. Stir constantly once it is melted, evaluating the color and smell of the butter as you work. The butter will foam and sputter as it cooks down. Within 5 minutes it should start smelling nutty, rich and some sediment will be falling to the bottom. Around minute 7 you’ll evaluate and probably remove pan from the heat so long as it is golden brown in color, nutty in aroma and before the sediment at the bottom burns. This can be stored in an airtight container in the fridge for months to come.
- Preheat your oven to 475 degrees and remove the ground beef from the fridge to sit come up in temperature a bit. Peel, deseed and cube up the butternut squash. On a sheet pan covered in parchment paper, add 1-1.5 Tbsp of browned butter ghee, the squash and toss to combine. Roast for approximately 12 minutes, and increase to broil for a minute or 2 for a little browning.
- While the squash is cooking, preheat a large oven safe skillet. Add 2 tsp of browned butter ghee. Add the ground beef to the skillet, and leave it be for a good 1-2 minutes until a good brown sear forms. Break it up a little bit, and sear on a second side. At this point add in the shallots to cook for 2 minutes. Lastly, add in the garlic, sage, and salt to taste. Break up beef further and mix to combine all the cooking ingredients and remove this from heat when just cooked- as it will finish off in the oven. Set the mixture into a bowl or back onto the roasting pan and stir in 2-3 cups of the roasted butternut squash.
- Quickly pulse the cashews, parsley and mushroom seasoning in your food processor. Take care to match a course breadcrumb consistency and not a powder, removing any large cashew chunks as needed.
- Prepare the mushrooms by wiping down with a damp towel, and removing the stems. You can peel them, or you don’t have to it is personal preference. In the oven safe skillet add remaining tsp of browned butter ghee, and add the whole mushrooms to brown the bottoms. Once you have a little sear on the bottoms, and liquid pooling where the stems were, stuff them with the sage, butternut, beef filling. It’s not about perfection. Top them off with 1 tsp of the Crunchy Cashew topping. Stick it into the 475 degree oven for 6-8 minutes until everything is bubbly, the cashew topping slightly browned and it smells like autumn in your kitchen.
*Can be done roasted in advance and makes extra butternut for meal prep. Feel free to buy precut / cubed squash you’ll need 2-3 cups of raw squash for this recipe
** If you can’t find large mushrooms worth stuffing, you can always substitute 4 portobello mushroom caps for an entrée size version!