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 harmonize perfectly with the mushrooms and pumpkin.
Creamy Mushroom Skillet with Pumpkin [Vegan, Gluten-Free]
- 1/8 cup of dried porcini mushrooms
- 2 1/2 cups Hokkaido pumpkin cut into pieces
- A little olive oil
- 1/2 teaspoon ground cardamom
- 3 tablespoons olive oil
- A handful of fresh sage leaves
- 1 onion diced
- 8 4/5 ounces mushrooms cleaned and cut into strips
- 6 3/4 ounces of plant-based cream
- vegetable stock as needed
- Bourbon vanilla fresh or ground
- Milled 1/2 to 1 teaspoon allspice (optional)
- Pepper to taste
- 1 pack of konjac noodles
- walnut butter (optional)
- 1 to 2 tablespoons of nutritional yeast flakes (optional)
- Walnuts chopped (optional)
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.
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).
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.
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.
Remove the konjac noodles from the package and place in a sieve. Rinse well under running water and drain.
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.
In the meantime lightly toast the walnut pieces in a frying pan without oil.
Add the pumpkin slices, walnut purée and the yeast flakes to the pan and stir well.
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.