Shitake Blossums

Sometimes we like to get a little conceptual with our dishes. Instead of buying super expensive, super delicate squash blossums and stuffing them with all manner of frou frou, we made baby squash cups bloom on top of a soy balsamic glazed baby shitake. Endeavor to this funky hors d’ouevre and your dinner guests will think you are crazy…and awesome.
6 baby shitake mushrooms
6 yellow baby squash
6 cloves of garlic, sliced lengthwise
2 Tbs. vegan butter
1 Tbs. maple syrup
2 Tbs. balsamic vinegar
1 Cup swiss chard
Start a medium sized pot of salted water boiling over high heat.
Melt the faux butter in a medium sized saucepan over a medium sized flame and sauté the sliced garlic for four minutes. Add the maple syrup and sauté for an additional minute. Remove the pan from the flame and separate the garlic and the maple butter goo into two small bowls.
Blanch the squash in the boiling salted water for three to five minutes. They should be firm enough to provide a little bit of resistance to the prodding fork, and cooked enough to be very yielding when said instrument pierces the skin. Set the squash aside, heat the water to a rolling boil and throw in the chard. After one minute, strain the chard and cool under running water.
Now, reheat the pan you used to saute the garlic on medium heat. There should be some maple butter residue remaining in the pan. When the leftovers begin to sizzle, press the destemed shitakies into the pan, rubbing them into the heat in a circular motion. After grinding all the mushrooms into the pan, flip them and add the soy sauce. When the soy sauce has completely cooked off, add the balsamic. When the vinegar has been cooked into oblivion, turn off the heat and cover your pan.
Slice the top and bottom off of each baby squash. Now make a 45 degree incision at the edge of the top of each squash, and carve out conical cavities in each baby and place a pinch of salt at the bottom of each hole. Stuff each squash with sliced garlic, place a few leaves of chard on top of each mushroom, and combine by stacking the squash cup on top of its mushroom base. Drizzle the garlic with the leftover maple butter and serve.
Makes six psyched out starters.
Beverage: La Chouffe Golden Ale
Soundtrack: The Make Up, In Mass Mind