John Myers
Ingredients for 6 servings:
- 500 g mushrooms
- 500 g Hokkaido pumpkin(s)
- 200 g zucchini
- 200 g onion(s)
- 60 g butter
- 2 tsp, heaped vegetable stock powder
- 250 ml cream
- ⅛ liter white wine
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
vegetarian
Peel and dice the onion, and sauté in butter. Peel and finely chop the pumpkin (e.g., in a food processor), add it, and lightly roast. Deglaze with white wine. Add the sliced mushrooms and diced zucchini with a little salt, cover, and simmer over low heat until the mushrooms release their liquid. Combine the cream and vegetable stock powder and add it. Simmer everything over low heat with the lid on for 25 to 30 minutes. Season with salt and pepper to taste.
Facebook Comments