Squash stuffed with mushrooms
5 servings
55 minutes
Stuffed pattypans with mushrooms are an exquisite dish of Russian cuisine that combines the tenderness of vegetables with a rich mushroom flavor. Historically, stuffed vegetables were popular due to their versatility and nutritional value. In this recipe, pattypans are first lightly boiled to maintain their shape and then filled with a fragrant mushroom filling with onions and spices. Braising in the oven with broth makes the dish especially juicy. The finished pattypans acquire a soft texture, while the mushrooms and onions create a rich flavor with a slight creamy note. This dish is perfect for a festive table or a cozy family dinner, especially in the autumn season when fresh mushrooms are abundant.
1
Pierce the patissons and immerse them in salted boiling water for 15 minutes. Use a slotted spoon to remove the fruits and place them in cold water.
- Baby pattypan squash: 10 pieces
- Salt: to taste
2
Cut the tops off the patissons, carefully scoop out the flesh, and chop it.
- Baby pattypan squash: 10 pieces
3
Chop the onion into cubes and sauté in butter until browned.
- Onion: 2 heads
- Butter: 3 tablespoons
4
Chop the mushrooms and fry until crispy in vegetable oil, then add the flesh of the patissons to the pan and heat.
- Fresh mushrooms: 300 g
- Vegetable oil: 2 tablespoons
- Baby pattypan squash: 10 pieces
5
Mix the onion and mushroom mixture. Add salt and pepper.
- Onion: 2 heads
- Fresh mushrooms: 300 g
- Salt: to taste
- Ground black pepper: to taste
6
Stuff the patty pan squash cups with the mixture and place them in a greased deep baking dish. Cover with lids on top. Add half a cup of water or broth and simmer in the oven for 30 minutes.
- Baby pattypan squash: 10 pieces
- Butter: 3 tablespoons