Baked Mushrooms and Pumpkin with Side Dishes

5 from 6 votes
Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Course Dinner
Cuisine European
Servings 4 people


Mashed potatoes

  • 1 kg Potatoes
  • Salt
  • 50 g Butter
  • 250 ml Milk
  • Nutmeg

Glazed shallots

  • 500 g Shallots
  • 30 g Butter
  • 2 tbsp Oil
  • Salt pepper
  • 1 tsp Sugar
  • 1 tbsp Aceto Balsamico Rosso (vinegar)

Oven pumpkin

  • 1 smaller Hokkaido pumpkin
  • 1 tsp Paprika powder
  • 0,5 tsp Garlic granules, onion granules, salt
  • 0,25 tsp Coriander seeds, chilli flakes
  • 1 Msp Cumin seeds, black pepper, oregano
  • 1 tbsp Olive oil

Mushroom pan

  • 1 kg Mixed mushrooms
  • 3 Toes Garlic
  • 2 leveled tbsp Mushroom seasoning
  • 3 tbsp Olive oil


Mashed potatoes

  • For the mashed potatoes, peel the potatoes, cut them into pieces and cook them in salted water.
  • Pour off the water, add butter, milk and a little nutmeg and cover with the lid. Place the saucepan on the switched-off plate and let the butter and milk warm up.
  • When the butter has melted, use a potato masher to mash the potatoes. Possibly season with a little salt.

Glazed shallots

  • Peel the shallots and cut into short strips that are not too thin.
  • Heat the butter and oil in a pan and slowly fry the shallots until they have taken on a good color.
  • Season with salt, pepper, sugar and vinegar and season to taste.

Oven pumpkin

  • Wash the Hokkaido pumpkin, cut in half lengthways, core and cut into eighths.
  • Mix the spices and grind them finely or use a mortar.
  • Season the pumpkin eight with the spice mixture, then mix in a little oil and spread on a baking sheet.
  • Cook at 180 ° for about 15 to 20 minutes.

Mushroom pan

  • Clean the mushrooms and cut into bite-sized pieces.
  • Peel the garlic, remove the seedling and press through the press.
  • Add the garlic, mushroom seasoning and olive oil to the mushrooms and mix well. Put in a deep tray.
  • Put the pumpkin in the oven and cook for 15 to 20 minutes.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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