Pumpkin and Spinach Strudel with Truffle Sauce and Mushrooms

Cut the pumpkin into cubes and cook in a little salted water. In the meantime, wash the spinach and sweat it in a little olive oil, finely chop the garlic and add it. When the spinach has collapsed nicely, it's done. Now do a short test with a fork in the pumpkin, when it is soft, drain. Set aside about 100 g of pumpkin for the sauce. The pumpkin is now mashed with a pounder, about a handful of Parmesan and about 2 tablespoons of butter. Pour milk on until everything has a nice consistency. Season to taste with salt, pepper and nutmeg. Now finely chop the sage and mix it with the ricotta. Take an ovenproof dish, line it with baking paper and roll out the puff pastry roll so that the edges protrude beyond the dish. Place the pumpkin mixture lengthways on the puff pastry, then spread the spinach on top and finally dabble the ricotta on it. Now the long sides of the puff pastry are folded over the middle and the ends folded in so that everything is enclosed by the dough. Whisk the egg and spread it on the puff pastry. Bake everything at 180 degrees for about 30 - 40 minutes.

Cut the shallot into fine cubes and sweat with a little olive oil in a saucepan. Deglaze with a dash of blasamico. Pour in the vegetable stock and add the remaining pumpkin. Now puree everything with the hand blender. Salt and pepper and thicken with a little cornstarch. Finally fold in some butter and add a teaspoon of truffle paste.

Clean the mushrooms (I like chanterelles, king oyster mushrooms and porcini mushrooms) and roughly cut them up. Heat some olive oil in a pan and fry the mushrooms in it. Season with salt and pepper and sprinkle with fresh thyme.