A Rustic Pumpkin, Mushroom, and Gorgonzola Pie that is truly simple and very tasty, ideal for preparing for a buffet dinner or a fancy aperitif.
We made it with homemade shortcrust pastry, but you can use the ready-made ones available in stores, as well as puff pastry.
A complete and vegetarian main dish that you can further enrich by adding crumbled sausages or using provolone instead of gorgonzola if you don’t like it.
Below, I leave you other rustic pies to try, and then let’s go right after the photo to discover how to prepare the Rustic Pumpkin, Mushroom, and Gorgonzola Pie!!
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove, Electric oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Rustic Pumpkin, Mushroom, and Gorgonzola Pie
- 9 oz shortcrust pastry
- 7 oz gorgonzola (sweet or spicy as you prefer)
- 3.5 oz scamorza
- 1 clove garlic
- 10.5 oz mushrooms (fresh or frozen as you prefer)
- 18 oz pumpkin
- 2 tbsps extra virgin olive oil
- 2 pinches salt
- to taste black pepper
- 1 pinch nutmeg
Preparation of Rustic Pumpkin, Mushroom, and Gorgonzola Pie
Start preparing the rustic pumpkin, mushroom, and gorgonzola pie from the shortcrust pastry if you want to make it at home follow my recipe
Let it rest in the fridge while you prepare the filling.
Clean the mushrooms well with a brush to remove the dirt and cut the roots with a knife.
Depending on the mushrooms you use, if they are too big, slice them or cut them in half.
Then clean the pumpkin by peeling it, removing seeds and inner filaments, and cut it into not too large cubes.
In a large pan with high sides, flavor the extra virgin olive oil with the whole garlic clove.
When it starts sizzling, add the mushrooms and let them flavor while mixing well, salt, and cook them on high heat for 10 minutes.
Add the pumpkin cubes and bring everything to cook for another 10 minutes (if the pumpkin pieces are small, it might take less time).
Check by piercing the pumpkin pieces with a fork and as soon as they are tender but still intact, turn off the heat.
Season everything with freshly ground black pepper and grated nutmeg, taste for salt.
Cut the cheeses into cubes, take the shortcrust pastry from the fridge, and roll it out into a not too thin sheet.
Line a savory tart pan with the sheet and prick the bottom with a fork.
Preheat the oven to 390°F in static mode, then mix the just-cut cheese pieces with the mushroom and pumpkin filling.
Pour the mixture into the shortcrust pastry shell, leveling the surface.
Bake the Rustic Pumpkin, Mushroom, and Gorgonzola Pie on the middle rack of the oven for at least 20 minutes.
You can serve it hot just ready or let it rest for a few minutes and serve it warm.
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How to store the Rustic Pumpkin, Mushroom, and Gorgonzola Pie
You can store it in the refrigerator for 2 days well sealed in an airtight container.
If you prefer, you can divide it into portions and freeze it so you have it ready to use by taking it out of the freezer 1 hour before.
Other recipes
If you want to see other types of recipes you can return to HOME.
FAQ (Questions and Answers)
What type of mushrooms can I use?
You can use whichever mushrooms you like best depending on the season, mixed frozen mushrooms are also fine to use without thawing.
If you want to use dried mushrooms, soak them in warm water for at least 1 hour, keeping in mind that 100 g of dried mushrooms equals 250 g of fresh mushrooms.Can I substitute the gorgonzola?
If you don’t like gorgonzola, you can use any other cheese like Latteria, Asiago, or a flavorful mountain cheese with a stretched curd.
