Directions
- If you use dried mushrooms, soak them in warm water for about an hour.
- Dried, soaked and drained or fresh and cleaned mushrooms cut into cubes.
- Peel the shallots and garlic and then cut them into small cubes.
- Wash and dice the celery stalks.
- Heat the oven to 180°C (350°F).
- Wash the pumpkin, cut it in half and clean insides with a spoon.
- Heat a pan over medium heat and add half the butter.
- Fry the onion and garlic until the onion is translucent.
- Then add the chopped celery and continue to fry for a few minutes.
- Finally add the chopped mushrooms, the rest of the butter and thyme.
- Fry the whole thing until the mushrooms evaporate most of the water.
- Season to taste with salt and pepper.
- Sprinkle pumpkin halves with salt and fill with prepared filling.
- Put the pumpkin on a baking tray lined with baking paper.
- Put into the oven for 30-40 minutes (until the pumpkin softens).
- 5 minutes before the end, sprinkle a little bit of grated cheese on top.
- Mix olive oil with balsamic vinegar and a bit of salt.
- Pour the prepared sauce over salad leaves.
- Serve the roasted pumpkin on the arranged salad.
Ingredients
1 small hokkaido pumpkin
150 g shallot onions
100 g celery stalks
3 cloves of garlic
200 g mix of rucola, chard and spinach leaves
60 g butter
15 g. hard cheese (e.g. parmesan)
2 tsp. dried thyme
1 tbsp. balsamic vinegar
1 tbsp olive oil
salt and pepper
250 g fresh mushrooms
or
50 g dried mushrooms
Fusion / Other
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