John Miller
Pumpkin and mushroom are two ingredients that work surprisingly well together. The combination of these two ingredients can be found in various recipes, including pasta, risotto, and curry. The earthy flavour of mushrooms complements the sweetness of pumpkins, creating a unique and delicious taste profile. The versatility of this duo is showcased in the variety of dishes they can be incorporated into, making them a great option for those looking to experiment with new flavours or add a twist to traditional meals. Whether you're a vegetarian, vegan, or simply looking for a comforting meal, pumpkin and mushroom recipes offer something for everyone.
| Characteristics | Values |
|---|---|
| Dish | Pasta, Risotto, Curry |
| Taste | Flavorful, Filling, Delicious, Creamy, Comforting, Cozy, Healthy |
| Season | Fall, Winter |
| Diet | Vegetarian, Vegan |
| Ingredients | Pumpkin Puree, Mushrooms, Onion, Olive Oil, Garlic, Parsley, Oregano, Chicken/Vegetable Stock, Parmesan, Cream, Pasta, Salt, Pepper, Cashew, Walnuts, Butter, Arborio Rice, White Wine, Pecorino Cheese, Thyme, Sage, Rosemary, Chilli Oil, Basil, Milk, Chilli, Honey, Coconut Milk |
| Mushroom Types | Shiitake, Oyster, Porcini, Chanterelles, King Trumpet, Cremini, Portobello, Button |
| Pumpkin Types | Butternut |
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What You'll Learn
Pumpkin and mushroom pasta
Pumpkin and mushroom is a combination that works well, especially in pasta and risotto. The meaty texture of mushrooms and the earthy depth of flavour they bring pairs well with the subtle sweetness of pumpkin.
Ingredients:
- Pumpkin
- Mushrooms
- Onion
- Garlic
- Olive oil
- Chicken or vegetable stock
- Pumpkin puree
- Cream
- Parmesan
- Parsley
- Oregano
- Salt and pepper
- Pasta of your choice
Optional ingredients:
- Fresh herbs (rosemary, thyme, sage)
- Butter
- Milk
- Walnuts and cashews
Instructions:
- Cook the pasta according to the package instructions.
- Sauté the onion in olive oil on medium heat for 7-10 minutes, until softened and slightly browned.
- Add the mushrooms and cook for another 7-10 minutes, until no liquid remains.
- Add the garlic and cook for 1 minute.
- Add the chicken or vegetable stock and pumpkin puree, and cook for about 10 minutes on medium-low heat.
- Add the cream, Parmesan, parsley, oregano, salt, and pepper. Stir everything well and bring to a gentle simmer.
- Turn off the heat, add the cooked pasta, and stir.
- Garnish with Parmesan cheese and chopped herbs. Serve immediately.
You can also make your own pumpkin puree by roasting slices of pumpkin with garlic, olive oil, salt, and rosemary. Blend this with some walnuts and cashews for a nutty flavour.
Feel free to experiment with different types of mushrooms, such as shiitake, portobello, or cremini, and adjust the recipe to your taste!
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Pumpkin and mushroom risotto
Ingredients:
- Pumpkin (fresh or canned)
- Mushrooms (fresh, preferably wild or varieties like Chanterelles, King Trumpet, Oyster, Porcini, Cremini, or Portobello)
- Arborio rice
- White wine (preferably dry)
- Vegetable/chicken/beef/mushroom stock or broth
- Butter and/or oil
- Onion (yellow, red, or shallots)
- Garlic (fresh or powder)
- Fresh herbs (thyme, sage, rosemary)
- Salt and pepper
- Grated Parmesan or Pecorino cheese
Instructions:
- Prepare the Pumpkin: If using fresh pumpkin, carefully remove the skin and chop the pumpkin into small, dice-sized pieces. Place them on a baking sheet or dish, add unpeeled garlic cloves, and coat with oil, salt, and pepper.
- Roast the Pumpkin: Place the prepared pumpkin and garlic in the oven and roast until tender. The garlic will be ready to use once roasted, and the soft clove inside can be chopped and added to the risotto.
- Sauté the Mushrooms: Fresh mushrooms should be cooked before adding them to the risotto. Sautéing the mushrooms separately adds texture and flavor to the dish.
- Cook the Risotto Base: Heat butter and oil in a large saucepan. Gently cook the onion until softened, add garlic, and then stir in the arborio rice. Toast the rice by cooking it for about 1 minute.
- Add Stock and Pumpkin: Pour in 1 cup of hot stock and cook, stirring often. When the stock is almost absorbed, add another cup, repeating this process until half the stock is used.
- Stir in Pumpkin, Mushrooms, and Herbs: Once half the stock is used, stir in the roasted pumpkin, sautéed mushrooms, and fresh herbs.
- Continue Cooking: Keep adding stock, stirring frequently, and waiting for the liquid to evaporate almost completely before adding more.
- Check Rice Doneness: After about 15-20 minutes, taste a grain of rice. It should be ''al dente' with a tiny bit of bite left, as it will continue cooking off the heat.
- Finish the Risotto: When the rice is done, turn off the heat and stir in the remaining butter and grated Parmesan or Pecorino cheese.
- Serve: Pumpkin and mushroom risotto is best served immediately. It can be topped with extra grated cheese and fresh herbs.
Tips and Variations:
- You can substitute pumpkin with butternut squash.
- If using canned pumpkin puree, add it after the rice is cooked to avoid a very thick consistency.
- For a vegan version, use vegan butter and cheese.
- To add a tangy flavor, use dry white wine like Sauvignon Blanc.
- Squeeze a wedge of lemon over the dish before serving for added brightness.
Enjoy the wonderful flavors and warmth of this delicious Pumpkin and Mushroom Risotto!
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Pumpkin and mushroom curry
Pumpkin and mushroom is a combination that works well in a variety of dishes, including pasta, risotto, and curry. Here is a recipe for a vegetarian curry that combines pumpkin, mushroom, and chickpeas.
Ingredients:
- 3 tablespoons of oil
- 1 large onion, finely sliced
- 4 garlic cloves, minced
- 2 green chillies, split in the middle
- 1-2 bay leaves
- 1 star anise
- 1/2 teaspoon turmeric powder
- 1 teaspoon unroasted curry powder (or make your own)
- 1 teaspoon red chilli flakes
- 1 cube vegetable stock
- 1 can of diced tomatoes
- 250-300g pumpkin, cut into 1-inch cubes
- 1 can of button mushrooms, cut in half
- 1 can of chickpeas
- 1 cup of water
- 1 tablespoon of honey (optional)
- 1/2 cup of thick coconut milk
- Salt to taste
Method:
Place a large pan over medium heat, pour in the oil, and add the onions, garlic, and green chillies. Sauté for 3-5 minutes. Add the bay leaf, star anise, turmeric, unroasted curry powder, and chilli flakes, and combine.
Add the vegetable bouillon and the diced tomatoes and continue to cook over low-medium heat. Add the pumpkin, halved mushrooms, and drained chickpeas. Cook for 10 minutes. Pour in the water, season with salt, and let the curry simmer for another 10 minutes.
Add the honey to the curry and combine. Finally, pour in the coconut milk and continue to simmer for 15-20 minutes or until you have a thick gravy. Taste and season accordingly.
This curry can be served with rice and is a wholesome, healthy, one-pot meal for the whole family.
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Roasted pumpkin and mushroom
Ingredients:
- Pumpkin
- Mushrooms
- Olive oil
- Salt
- Pepper
- Other herbs and spices (optional)
Instructions:
- Preheat your oven to a suitable temperature, typically around 180 degrees Celsius.
- Prepare the pumpkin by cutting it into desired sizes. You can choose to peel the pumpkin or roast it with the skin on and remove it later.
- Place the pumpkin on a baking tray and drizzle with olive oil, salt, and pepper. You can also add other herbs and spices, such as rosemary or garlic, to enhance the flavour.
- Put the tray into the oven and roast the pumpkin for about 20-25 minutes, or until it is tender and slightly browned.
- While the pumpkin is roasting, prepare the mushrooms by cleaning them and cutting them into halves or slices.
- Boil the mushrooms in salted water for about 30 minutes. This helps to remove any bitterness and improve their texture.
- Drain the boiled mushrooms and add them to the roasting pan with the pumpkin.
- Continue roasting the pumpkin and mushrooms together for an additional 5-10 minutes, allowing the flavours to meld.
- Once done, remove from the oven and serve as a side dish or use in other recipes such as pasta or risotto.
Tips and Variations:
- You can also roast the mushrooms separately from the beginning without boiling them first, but they may turn out drier.
- Try using different varieties of mushrooms, such as Chanterelles, King Trumpet, Oyster, Porcini, Cremini, or Portobello, for added flavour and texture.
- For a vegan option, omit the cheese and use plant-based alternatives, such as vegan butter and cheese.
- If making pasta, blend the roasted pumpkin with milk, Parmesan, nutmeg, and seasonings to create a creamy sauce. Cook the pasta according to the package directions and toss it with the sauce. Top it with the roasted mushrooms and fresh herbs like rosemary or basil.
- For a unique twist, try making a mushroom vinaigrette to pair with your roasted pumpkin. Heat olive oil in a pan, add lemon juice, maple syrup, roasted and chopped hazelnuts, marjoram, salt, and pepper. Drizzle this vinaigrette over your roasted pumpkin for an elevated dish.
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Pumpkin and mushroom sauce
Pumpkin and mushroom is a combination that works well, especially in pasta and risotto dishes. The earthy, meaty flavours of mushrooms complement the sweetness of the pumpkin.
Ingredients:
- Pumpkin (peeled and sliced into 1" wide slices)
- Garlic cloves
- Olive oil
- Salt
- Rosemary
- Cashews and walnuts (or just walnuts)
- Parmesan cheese
- Cream
- Parsley
- Oregano
- Salt and pepper
- Pasta of your choice
Method:
- Prepare the pumpkin by placing the sliced pumpkin on a baking tray. Add garlic cloves, drizzle with olive oil, and sprinkle with salt and rosemary. Mix well.
- Bake in the oven at 180-190°C for 10 minutes, and then grill for another 20 minutes until slightly browned.
- Remove from the oven and let it rest for 5 minutes. Meanwhile, dry grind the cashews and walnuts (or just walnuts).
- Add the roasted pumpkin and garlic to the grinder and blend everything together. Your pumpkin puree/sauce is now ready.
- Cook the pasta according to the package instructions.
- In a separate pan, saute the mushrooms until they are cooked to your liking.
- In a large skillet, heat olive oil over medium heat and add the pumpkin puree. Stir in the cream, Parmesan, parsley, oregano, salt, and pepper.
- Bring the sauce to a gentle simmer and then turn off the heat.
- Add the cooked pasta to the sauce and stir well.
- Top the pasta with the sauteed mushrooms and garnish with additional Parmesan cheese and chopped herbs. Serve immediately.
This recipe creates a creamy and delicious pumpkin and mushroom pasta dish that is perfect for a cosy dinner. Enjoy!
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Frequently asked questions
Pumpkin and mushroom risotto, curry, and pasta are all popular recipes that combine pumpkin and mushroom.
Pumpkin and mushroom risotto is a creamy, comforting, and flavourful dish that is perfect for chilly winter evenings. It is also versatile and can be made at home.
Pumpkin and mushroom curry is a wholesome, healthy, and flavourful one-pot meal. It is also vegetarian and can be made vegan.
Pumpkin and mushroom pasta is a creamy, savoury, and delicious dish that is perfect for fall. It is also quick and easy to make, making it ideal for busy weeknights.
