This is the dish referred to in this post, made while the butternut squash was roasting in the oven. It’s easy, quick, and delicious. The key is to get good, flavorful mushrooms. I can’t imagine this working with plain white buttons.

Normally after the cookery is done and Jens and I are eating, I do an “interview with the chef” and get a quick rundown of the ingredients and cooking process. This interview is several weeks late, and Jens did most of the writing.

It’s sort of meta to have a guest post by Jens, on a cooking blog that features his cooking. read more »