I came across these gorgeous cinnamon cap mushrooms for the first time at the farmer’s market today. The burnt orange color just shouted fall to me. And I had to try them.

It is very important to note that these mushroom must be eaten cooked. A quick roast, sauté, or plunge into broth of a soup is great. I quickly cooked one up in a pan with a bit of olive oil and salt and pepper. I purposely did not add any other seasoning because I really wanted to taste the mushrooms in their pure form.

They did not disappoint! Nutty, crunchy, and full of umami I was in heaven. I could have eaten everyone of them just like that. But I had dinner to make and needed to stretch out my divinely tasty and slightly pricey find.

So I created this dish with some of my favorite fall flavors.

Cinnamon Cap Mushrooms with Acorn Squash and Pistachio Arugula Dressing

Carrie Bonfitto
Cinnamon Cap Mushrooms DON'T taste like cinnamon! They are nutty, a bit crunchy and pair so well with the fall flavors of acorn squash, shallots, and pistachios in this dish. The lemon and arugula in the dressing brighten your palate and make each bite exciting.
Prep Time 10 mins
Cook Time 1 hr
Course Main Course, Salad, Side Dish
Cuisine Mediterranean
Servings 4 servings


  • blender


For the Acorn Squash & Shallots

  • 1 acorn squash
  • 3 shallots
  • 2 tbsp avocado oil
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tsp honey

For the Dressing

  • cup shelled pistachios
  • cup olive oil extra virgin
  • 2 tablespoons lemon juice
  • ¼ teaspoon sea salt
  • 1 tablespoon honey
  • 3 tablespoons warm water
  • ½ cup arugula

For the Mushrooms

  • 1 tbs olive oil extra virgin
  • 4 oz cinnamon cap mushrooms

For Serving

  • 1 cup cooked quinoa optional
  • 1 cup arugula optional


  • Pre-heat oven to 400 degrees F.
  • Slice the acorn squash into 1/2 inch slices. Peel and quarter the shallots. Add both to a bowl and toss with the avocado oil, salt, pepper, and honey if using.
  • Arrange in a single layer on a parchment lined baking sheet. Roast in the oven for 30 minutes. Until soft and slight browned.
  • Meanwhile, blend all dressing ingredients until smooth. Adjust for consistency. Add more water if the dressing is too thick. Add more nuts if it is too thin. Set aside.
  • Prepare the mushroom by cutting into single stems if they are attached. Keep the stem and the cap intact. DO NOT WASH. Gently shake off any excess dirt or wipe gently with a paper towel.
  • Heat the oil in a medium skillet, add the mushrooms and sauté for 5 minutes until the mushrooms turn toast up turning a bit darker in color. Remove from heat.
  • Toss the remaining arugula with a tablespoon of the dressing. Create a composed plate by adding the quinoa, dressed arugula, squash, and then finally the mushrooms. Drizzle with the arugula pistachio dressing and enjoy!


If you can’t find cinnamon cap mushrooms, you can substitute them with baby bella, shitake, or clam shell mushrooms.
Keyword arugula, dressing, pistachios, sauce