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- Mushrooms with Pumpkin
- (Funghi Con La Zucca)
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- Ingredients:
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- For the Vegetable Stock:
3 cherry tomatoes, coarsely chopped
2 turnips, coarsely chopped
2 leeks, trimmed and coarsely chopped
2 carrots, coarsely chopped
2 potatoes, coarsely chopped
2 onions, coarsely chopped
1 celery stick, coarsely chopped
Salt
For the Mushrooms and Pumpkin:
1 lb and 5 oz (600 grams) mixed mushrooms, cut into thick slices if large
- 11 oz (300 grams) pumpkin flesh, diced
- 1 onion, thinly sliced
- 1 oz (25 grams) butter
2 tablespoons extra virgin olive oil
3 tablespoons fresh flat-leaf parsley, chopped,
1 tablespoon chopped fresh marjoram
Salt and pepper
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- Directions:
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- Prepare the Vegetable Stock:
Place all the vegetables in a large saucepan, pour in 1.5 liters (2 and 1/2 pints) of water, add a pinch of salt and bring to a boil.
Lower the heat and simmer gently for about 20-25 minutes.
Remove from the heat and leave to cool slightly, then strain into a bowl pressing down well on the vegetables with a wooden spoon.
Prepare the Mushrooms and Pumpkin:
Heat the butter with the olive oil in a pan.
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- Add the onion and cook over a low heat, stirring occasionally, for about 5-7 minutes.
Add the pumpkin and mushrooms.
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- Increase the heat to high and cook for a few minutes.
Meanwhile, heat the vegetable stock in a small saucepan.
Season the mushroom mixture with salt and pepper.
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- Lower the heat, pour in the hot stock and cook until tender.
Stir in the parsley and marjoram, and transfer to a warm serving dish. Serves 4.
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- That's it!
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