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.
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.
- Pumpkin: 5 piece
- Pumpkin: 5 piece
- Butter: 50 g
- Salt: to taste
- Button mushrooms: 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.
- Tarragon syrup: to taste
- Italian herb blend: to taste
- Olive oil: 2 tablespoons
4
Let it cool a bit, serve in pumpkins.