Pumpkin schnitzel with mushroom crust

Ingredients for 4 servings:

• 1 butternut squash
• 150 g mushrooms or shiitake mushrooms
• 150 g shallot(s)
• 1 garlic clove(s)
• 3 stalks of parsley
• ½ lemon(s), grated peel
• 4 tbsp Parmesan, grated
• 4 tbsp breadcrumbs
• 2 tbsp butter
• Salt and pepper from the mill

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

vegetarian

Peel the pumpkin and slice starting at the narrow end. Cut the rounded end with the core into larger pieces. Remove the seeds. Salt the pumpkin and let it juice. Pat dry and fry in a pan with a little oil until almost cooked through. For the crust, finely chop the cleaned mushrooms. Drizzle the lemon zest and juice over the mushrooms. Finely chop the shallots, garlic, and parsley. Sauté with the mushrooms in 1 tablespoon of butter. Season with salt and pepper. Place the pumpkin slices/pieces in a greased baking dish and spread the mushroom crust on top. Mix the grated cheese and breadcrumbs and sprinkle with pieces of butter. Bake in the upper part of the oven at 225°C until golden brown.