Saute 12 ounces sliced shiitake mushroom caps in butter until golden. Serve over Squash-Swirl Mash. Garnish with chopped parsley.
Squash-Swirl Peel and cube 1 pound butternut squash; boil 8 minutes. Drain, puree and swirl into Classic Mash.
Classic Mashed Potatoes Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.
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Photograph by Kana Okada
Recipe courtesy Food Network Magazine