Toasts with mushrooms and pumpkin

3 servings

30 minutes

Mushroom and pumpkin toasts are a delightful combination of autumn flavors inspired by Spanish culinary traditions. Tender, caramelized pumpkin paired with aromatic mushrooms and a hint of tangy sour cream creates the perfect filling for crispy whole grain bread. Oregano and freshly ground pepper add a spicy touch, while a light sweetness balances the dish. These toasts are great for both morning breakfast and cozy dinners. They are easy to prepare but have a restaurant-quality taste – perfect to serve with a glass of white wine or a fresh green salad. Each bite is a harmony of textures and flavors that convey the warmth of Spanish cuisine.

Energy value per serving

• Calories: 254.3
• Proteins: 8.1g
• Fats: 12.1g
• Carbohydrates: 32.2g

Ingredients

• Bran bread: 6 pc
• Pumpkin: 500 g
• Fresh mushrooms: 200 g
• Sour cream 20%: 50 g
• Sugar: pinch
• Wheat flour: pinch
• Salt: to taste
• Ground black pepper: to taste
• Dried oregano: to taste
• Olive oil: 1 tbsp

Cooking steps

1. Peel the pumpkin, cut it into cubes, and lightly sprinkle with flour. Heat oil in a thick-walled pan and fry the pumpkin until half-cooked. Add sugar.

   Required ingredients:

   • Pumpkin: 500 g
   • Wheat flour:  pinch
   • Olive oil: 1 tablespoon
   • Sugar:  pinch

2. Add chopped mushrooms and sour cream to the pumpkin and stew until cooked. Season with salt, pepper, and oregano.

   Required ingredients:

   • Fresh mushrooms: 200 g
   • Sour cream 20%: 50 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Dried oregano:  to taste

3. Preheat the oven to 200 degrees. Toast the bread in the oven for 5 minutes. Remove and top the bread with the mushroom and pumpkin mixture. Grill for 5-10 minutes.

   Required ingredients:

   • Bran bread: 6 pieces