Creamy champignons with pumpkin
1 serving
20 minutes
Creamy mushrooms with pumpkin are a harmony of tenderness and aromas. The dish combines the velvety texture of mushrooms, the sweet taste of pumpkin, and the richness of creamy sauce. Its roots can be seen in author cuisine, where traditional products gain a new sound. Sautéing the ingredients with Provençal herbs reveals the depth of their aroma, while adding a mix of peppers and salt enhances the flavor accents. Creams give softness to the dish and unite its components into a single gastronomic symphony. This recipe is perfect for a cozy family dinner or a special evening when you want to warm up with rich flavors. Serving the hot dish with aromatic bread or a light salad makes the meal even more exquisite.
1
Cut the mushrooms into large pieces.
- Button mushrooms: 400 g
2
Cut the pumpkin into small cubes.
- Pumpkin: 250 g
3
Then chop the onion into large pieces.
- Onion: 1 piece
4
Combine the ingredients in a hot pan with oil.
- Button mushrooms: 400 g
- Pumpkin: 250 g
- Onion: 1 piece
5
Season with dried herbs. Mix.
- Herbes de Provence: 0.5 teaspoon
6
Add the pepper mix.
- Mixed peppercorns (four peppers): pinch
7
Add salt, stir, and reduce the heat to medium.
- Salt: to taste
8
Add cream.
- Cream: 40 ml
9
Fry for about 7 more minutes, then transfer to a plate and serve.
