Mushroom stew with pumpkin

6 servings

50 minutes

Mushroom stew with pumpkin is a refined dish of Italian cuisine, combining tender mushrooms with sweet notes of pumpkin. Historically, Italians value seasonal products, and this stew is a true autumn delicacy. The lightness of the mushrooms, the creaminess of the butter, and the aroma of fragrant Italian herbs create a harmony of flavors. Tarragon syrup adds an unexpected freshness to the dish, highlighting the natural sweetness of the pumpkin. Baked in whole mini pumpkins, the stew gains not only a rich taste but also an exquisite presentation, turning dinner into a true gastronomic journey. The dish is perfect for cozy autumn evenings when you want to warm up with the aromas of a warm kitchen.

Energy value per serving

• Calories: 1307.6
• Proteins: 57.1g
• Fats: 26.7g
• Carbohydrates: 321.6g

Ingredients

• Champignons: 400 g
• Pumpkin: 5 pc
• Bay leaf: 1 pc
• Tarragon syrup: to taste
• Italian Herb Blend: to taste
• Butter: 50 g
• Olive oil: 2 tbsp
• Salt: to taste

Cooking steps

1. Preheat the oven to 180°C.

2. Cut the tops off four pumpkins, clean out the seeds, peel the remaining pumpkin, cut it into 2x2 cm cubes, fry in butter, and add salt. Add mushrooms.

   Required ingredients:

   • Pumpkin: 5 piece
   • Pumpkin: 5 piece
   • Butter: 50 g
   • Salt:  to taste
   • Champignons: 400 g

3. Add tarragon syrup to the mushrooms with pumpkin. Place the mixture in small pumpkins, sprinkle with spices, drizzle with olive oil, and bake for 30 minutes.

   Required ingredients:

   • Tarragon syrup:  to taste
   • Italian Herb Blend:  to taste
   • Olive oil: 2 tablespoons

4. Let it cool a bit, serve in pumpkins.