Recipe

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• 12 oz sliced shitake mushrooms
• butter to saute
• 1 lb, cooked butternut sqaush, mashed and drained
• 2 lbs cooked and mashed potatoes
• 1/2 to 1 stick butter
• 1 cup hot milk
• salt and pepper to taste for sqaush and potatoes
• chopped parsley for garnish

• 1 Cook mushroom caps in some butter until golden
• 2 Swirl the mushrooms in the cooked and drained squash
• 3 prepare mashed potatoes and mix in butter and milk into potatoes
• 4 Gently swirl the mushroom squash mixture into the potatoes
• 5 Garnish with the parsley