What’s more autumnal than a nice mushroom and pumpkin skillet? It’s delicious, full of the colors and flavors of the season I love, and super easy to prepare. You’ll see that nothing will be left in that pan. Bet on it?

Other mushroom ideas you might be interested in:

Difficulty: Easy
Cost: Medium
Preparation time: 30 Minutes
Portions: 4 people
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients for the Mushroom Skillet

In this recipe, I used speck sticks that I bought ready-made at the supermarket. If you can’t find them, cut thick slices of speck into sticks.

11 oz button mushrooms
9 oz chanterelles
9 oz honey mushrooms
2 cups pumpkin (weight after discarding)
2 cups zucchini (weight after discarding)
3.5 oz speck (in sticks or thick slices)
1 shallot
1 bunch parsley
extra virgin olive oil
salt
black pepper

Tools

1 Pan

Preparation of the Mushroom Skillet

Quickly rinse the mushrooms under running water and dry them by patting them with kitchen paper. Slice chanterelles and button mushrooms and keep honey mushrooms whole, cutting only the larger ones if necessary.
Remove the skin and all seeds and inner fibers from the pumpkin and cut it into pieces.
Trim the zucchini, wash them, and cut them into chunks as well.
Peel the shallot and chop it finely. I used a manual pull chopper, which I find really convenient. If you want to buy it, you can find it by clicking HERE.
In a large pan, heat a drizzle of oil and sauté the shallot and speck sticks, letting them sizzle for a few minutes.
Then add the pumpkin and zucchini to the sauté and cook them for five minutes, stirring occasionally. If the seasoning dries too much, add a few tablespoons of hot water.
Next, add all the mushrooms, a generous pinch of salt, and a good grind of black pepper, and continue cooking for about ten minutes over medium heat. I know that initially, the mushrooms seem like a lot but they will quickly lose their volume.
When cooking is complete, turn off the heat and add plenty of chopped parsley for fragrance.
Serve the mushroom and pumpkin skillet immediately, while hot. Enjoy it! Paola
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