Mushroom carpaccio with pumpkin

Ingredients for 4 servings:

• 200 g white mushrooms, thinly sliced
• 200 g mushrooms, brown, cut into thin slices
• 200 g pumpkin flesh, cleaned, cut into very small cubes
• 1 thyme sprig(s), chopped
• 2 clove(s) garlic, squeezed
• 1 tbsp rapeseed oil for steaming
• 1 ½ dl vegetable broth
• 3 tbsp Balsamic vinegar bianco
• Salt and pepper from the mill
• 2 tbsp pumpkin seeds, roasted without fat, chopped
• 2 tbsp pumpkin seed oil
• 50 g Parmesan cheese, in one piece

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

light starter

Sauté the pumpkin and garlic in rapeseed oil. Deglaze with stock and simmer for about 5 minutes until just tender. Stir in the vinegar and thyme and season with salt and pepper. Place the mushrooms on plates and spread the pumpkin and its liquid over the mushrooms. Grate the Parmesan cheese directly over the mushrooms. Drizzle with pumpkin seed oil and sprinkle with pumpkin seeds.