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Pumpkin Butternut Porridge with Raw Vegetables and Mushrooms

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Pumpkin Butternut Porridge with Raw Vegetables and Mushrooms

The perfect pumpkin butternut porridge with raw vegetables and mushrooms recipe with a picture and simple step-by-step instructions.

  • 250 g Butternut squash
  • 1 piece Diced onion
  • 100 g Mushrooms brown
  • 1 tbsp Oil
  • 1 tbsp Chestnut flour
  • 1 tbsp Chopped parsley
  1. Peel the pumpkin and cut into cubes and cook with a little water for about 15 minutes. Dice the mushroom and cut a piece into thin slices. Stew the onion and diced mushrooms with chestnut flour. Drain and mash the pumpkin and mix with the soy cream. Arrange the tomato slices on the plate with the wild tomato, nasturtium and parsley
Dinner
European
pumpkin butternut porridge with raw vegetables and mushrooms

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Written by John Myers

Professional Chef with 29 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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