Baked Pumpkin and Mushroom Gratin: Simple and Irresistible Side Dish for Everyone
Fall is the perfect season to experiment with recipes that capture the warm colors and enveloping flavors typical of this period. Among the various autumn delicacies, the combination of pumpkin and mushrooms stands out for its versatility and delicious taste. Today, I invite you to prepare a simple yet tasty side dish: baked pumpkin and mushroom gratin. This dish is not only easy to make but is also appreciated by young and old alike,
making it an excellent solution for a family dinner or a lunch with friends.
The pumpkin, with its sweet flavor and soft texture, pairs perfectly with mushrooms, which add an earthy note and a touch of pleasantness to the palate. The oven gratin makes everything even more irresistible, creating a light and crispy crust.
Preparing this dish is a fantastic way to bring autumn flavors to the table,
using fresh and seasonal ingredients.
How to Clean Mushrooms
To get the best out of this recipe, it’s important to clean the mushrooms correctly. Here are some simple steps to do it best:
Remove the Dirt: Avoid washing mushrooms under running water as they can absorb too much water and become soggy.
Instead, use a kitchen brush or a damp cloth to gently remove dirt.
Trim Woody Parts: If the mushrooms have woody or too long stems, cut them off with a sharp knife.
For larger mushrooms like porcini, you can also slice the stem into thin rounds.
Slice or Cut: Depending on the recipe, you can slice the mushrooms thinly or cut them into quarters.
Make sure to make uniform pieces for even cooking.
With well-cleaned and cut mushrooms, you’re ready to create a side dish that will win over all palates. So prepare your baking sheet, gather the ingredients, and let yourself be carried away by autumn aromas and flavors. This gratin dish will not only delight your guests but also bring warmth and color to your table.
Below, I leave you other ideas to make the best use of both pumpkin and mushrooms before heading below the photo to discover how to prepare Mushrooms with Pumpkin baked gratin!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Baked Pumpkin and Mushroom Gratin
- 1.1 lbs Mantua pumpkin
- 1.1 lbs mushrooms (mixed, including champignon, pleurotus, chanterelles or others)
- 2 cloves garlic
- 2 sprigs rosemary
- 4 tbsps extra virgin olive oil
- 2 pinches salt
- to taste black pepper (freshly ground)
- 1 cup breadcrumbs
- 1.8 oz grated Parmesan cheese
Tools
- 1 Pan
- 1 Baking Tray for oven
- 1 Bowl
Preparation of Baked Pumpkin and Mushroom Gratin
Clean the pumpkin and cut it into pieces about 0.4 inches thick and 1.2 inches long. Clean the mushrooms and cut them in half or into quarters, depending on their size, keeping them separate.
In a high-sided pan, sauté 1 clove of crushed garlic and add the pumpkin, salt, and pepper, and let it brown together with 1 sprig of rosemary.
6 or 7 minutes will be enough; it should be soft but still intact, set aside in a bowl.
In the same pan, heat a drizzle of extra virgin olive oil and add the remaining crushed garlic clove and rosemary.
Sauté for a few minutes, then add the mushrooms. Cook over medium-high heat for about 10 minutes, until the mushrooms are tender. Adjust with salt and pepper and combine them in the bowl with the pumpkin.
Gently mix to blend the flavors, preheat the oven to 392°F in static mode, then pour the pumpkin and mushrooms onto the oven baking tray.
Sprinkle with breadcrumbs and grated cheese, add a drizzle of extra virgin olive oil, and bake in the center rack of the oven.
Bake for 10 minutes until the flavors are well blended and the surface is slightly golden and crispy.
Serve hot as a main dish or side, accompanied by crusty bread or a fresh autumn salad.
Variations and Tips
You can sprinkle everything with fresh chopped parsley at the end of cooking, add more garlic cloves to the baking sheet, or some chili.
You can use any variety of pumpkin and mushrooms.
If you don’t like the taste of garlic, you can omit it.
Storage of Baked Pumpkin and Mushroom Gratin
You can store it in the refrigerator for 2 or 3 days.
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