The side dish of mushrooms and pumpkin, a light recipe.
It’s a vegan masterpiece, you can serve it as an appetizer or as a side dish, perhaps you could enrich it with walnuts or almonds.
The sweetness of the pumpkin blends perfectly with the earthy texture of the mushrooms, all wrapped in a creamy vegetable sauce.
The side dish of mushrooms and pumpkin, a light recipe is “Autumn comfort meets vegan elegance with an explosion of flavors and colors that nourish the body and warm the heart.”
Easy to make, ready in minutes.
This dish can be made with all types of mushrooms, or a mix, and even frozen ones.
In the video I will show you how you can make 3 dishes with the same seasoning: a first course, a cream, and a side dish.

Thought for you:

Cost: Very cheap
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

Ingredients

Let’s go shopping

1 clove garlic
10.5 oz mushrooms (fresh or dried)
10.5 oz pumpkin
1 bunch parsley
1 glass dry white wine
to taste salt
to taste pepper

The side dish of mushrooms and pumpkin

Tools

What we need to prepare

1 Knife
1 Chopping Board
1 Pan

Steps

Let’s go to the kitchen

To make this dish, the first thing to do is to cut and peel the pumpkin.
Cut it into cubes.
Then if you are using fresh mushrooms, clean them with a cloth, remove the lower part, and then cut them into pieces.
If you are using frozen ones, there’s no need to thaw them.
Chop the garlic and transfer it to a pan or wok along with the oil and parsley stems, sauté for a few moments.
then add the mushrooms
and the pumpkin.
Sauté in the pan and add salt and pepper to your taste.
After a few minutes, pour in the white wine and let it evaporate.
Then proceed with cooking for about 15 minutes.
Add a chopped parsley and serve this dish hot.