Grey Oyster Mushrooms on Toast with Butternut Squash Butter

This brunch or dinner friendly meal is great with any mushrooms you can find, but excellent with grey oysters in the mix. Serve alongside a salad, or top with an egg.

Makes: 4 servings


Butternut Squash Butter

1-1/2 cups mashed roasted butternut squash (1 medium butternut squash)
1 cup vegetable broth
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon fresh lemon juice
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon kosher salt


2 teaspoons olive oil
1 tablespoon minced garlic
6 cups sliced grey oyster mushrooms or a combination of wild mushrooms (about 12-14 ounces)
1/2 teaspoon fresh chopped thyme
4 thick slices of toasted brioche, French bread, or other country bread
2 tablespoons chopped Italian parsley, garnish


  • Preheat oven to 400-degrees F. Trim off stem and bottom ends of the squash. Cut in half lengthwise. Use a spoon to scoop out the seeds and membrane from the squash. Brush the flesh with olive oil and place cut-side down on a rimmed baking sheet lined with parchment paper. Place in oven and roast for 45-50 minutes, until squash is tender and can be easily pierced with a knife. Remove from oven and allow to cool. Scoop out squash pulp and measure out 1-1/2 cups, packing it into the measuring cup.  Set aside.


  1. For the squash butter, place all ingredients in a container and puree, using a hand blender. Or place in a blender and blend until smooth, about 30 seconds.
  2. Transfer pureed squash to a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer uncovered about 20 minutes, scraping bottom and stirring frequently to prevent sticking and burning. The mixture will be thick and become velvety. A splatter screen will prevent squash butter from splattering. Remove from heat and let cool. When cool, transfer to a covered container and refrigerate. This makes about 1-1/2 cups.
  3. For the mushrooms, heat oil in a large skillet over medium heat. Add garlic and cook for 2 minutes, stirring often. Add mushrooms and cook until soft and most of the liquid evaporates, about 6-8 minutes, stirring occasionally. After 5 minutes, add thyme.
  4. To assemble, spread about 1/4 cup of squash butter on each slice of bread. Top with mushrooms and garnish with parsley.
  5. These toasts are best slightly warm, so hold off on toasting the bread until just before serving.