- Combine squash and eggs in a bowl, then season. Divide mixture into eight 60 ml (¼ cup) servings.
- Heat oil in a skillet and shape mixture into round cakes about 1 cm (½ in.) thick.
- Cook for a few minutes on each side until golden, handling with care. Set aside.
- Fry garlic and mushrooms in the same skillet. Add thyme and deglaze with broth.
- Place an equal amount of mushroom mixture on each cake and serve immediately as an accompaniment to grilled fare (two cakes per person).
Eggs play an important role in food preparation. They can, for example, serve as a thickening agent (pancakes, omelettes) or binding agent (meatloaf, ground meat balls). Eggs are what help squash cakes hold together during cooking.
Winter squash (butternut and acorn squash, pumpkin, etc.) is low in fat and high in carbohydrates, potassium and vitamin A, which contributes to the normal development of bones and teeth, helps you see in the dark and keeps skin healthy.
A little less fragile than other mushrooms, unwashed shiitakes keep at least one week in the refrigerator in a paper bag. Sautéed shiitakes are perfect for adding a boost of flavour to grilled sandwiches, pasta dishes, rice, omelettes, etc.