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Creamy Mushroom Skillet with Pumpkin [Vegan, Gluten-Free]
Creamy mushroom skillet with pumpkin - the perfect dish for autumn and winter! Here there are both savory and sweet aromas, to warm heart and soul. For this recipe you need no complicated ingredients: mushrooms, (dried) porcini mushrooms, Hokkaido pumpkin, plant-based cream for the creamy base, fresh sage leaves, which... Read More
Ingredients You Need for Creamy Mushroom Skillet with Pumpkin [Vegan, Gluten-Free]
How to Prepare Creamy Mushroom Skillet with Pumpkin [Vegan, Gluten-Free]
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First put the dried porcini mushrooms in a bowl and pour hot water over them. Let it soak for about 30 to 45 minutes. Then put the soaked mushrooms in a sieve and squeeze well, catching the liquid in a bowl. Pour the liquid again through a fine sieve and catch in a bowl again.
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Put the pumpkin on a baking sheet covered in parchment paper and top with olive oil and some cardamom (evenly rub into the pumpkin with your hands). Bake at 390°F until golden brown (about 30 minutes).
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In a large pan, add 3 tablespoons of olive oil and heat at low heat. Add a handful of fresh sage leaves and fry until crispy. Remove them and place on kitchen paper to get out excess oil.
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Fry the onions with the oil left in the pan for a few minutes. Cut the mushrooms into pieces and add the mushrooms to the pan. Sear for about 5 to 6 minutes or until the mushrooms are lightly browned. Deglaze with the cream, as well as 5 tablespoons of stock (keep the remaining stock for further sauces and soups). Season with salt, vegetable bouillon powder, vanilla, allspice and pepper.
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Remove the konjac noodles from the package and place in a sieve. Rinse well under running water and drain.
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Add the pasta and cook over low heat for about 5 to 10 minutes (depending on the desired consistency). If necessary, add a little more stock.
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In the meantime lightly toast the walnut pieces in a frying pan without oil.
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Add the pumpkin slices, walnut purée and the yeast flakes to the pan and stir well.
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Remove the creamy mushroom from the heat and let stand for a few minutes to allow the sauce to thicken slightly. Stir again, serve with the fried sage leaves and roasted walnuts.
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