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.
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.
- 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.
- Fresh mushrooms: 200 g
- Sour cream 20% fat: 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.
- Bran bread: 6 pieces
