Pumpkin, mushrooms and shallots pie
Pumpkin, mushrooms and shallots pie

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, pumpkin, mushrooms and shallots pie. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Pumpkin, mushrooms and shallots pie is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Pumpkin, mushrooms and shallots pie is something that I’ve loved my entire life.

Stir in the mustard and flat leaf parsley and season to taste with salt and freshly ground black pepper. Spoon the mixture into a pie dish. Home • Mains • Vegan Mushroom and Pumpkin Shepherd's Pie.

To get started with this particular recipe, we have to first prepare a few components. You can cook pumpkin, mushrooms and shallots pie using 11 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Pumpkin, mushrooms and shallots pie:
  1. Get 700 grams cubed pumpkin or butternut squash
  2. Get 400 grams shallots peeled and halved
  3. Take 250 grams fresh sliced mushrooms
  4. Get 25 grams dried porcini mushrooms
  5. Take 1 pack ready rolled puff pastry 320 grams
  6. Get olive oil to sautee vegetables
  7. Get 100 grams butter
  8. Take 50 grams flour
  9. Get 250 mls boiling water to soak dried mushrooms
  10. Prepare rosemary, salt and pepper to season
  11. Take 1 egg lightly beaten

Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! It uses whole wheat flour, red wine, pumpkin, lentil, sage, feta, olive oil, shallot, orange juice, flour. Stuffed pumpkins make a great vegetarian main dish for the holidays! These Baked Pumpkins with Spinach, Mushrooms, and Cheese can be started in advance too.

Instructions to make Pumpkin, mushrooms and shallots pie:
  1. Prepare all the vegetables and start by sautéing the halved shallots in oil with a third of the butter. Cover until softened
  2. When the shallots are soft add pumpkin cubes making sure they are well coated. Cook until soft
  3. Add seasoning to pumpkin and shallots and cook for another minute or so. Reserve
  4. On another pan melt one third of the butter and sautee the mushrooms on it. When cooked add the drained dried soaked porcini but reserve liquid.
  5. Add mushrooms to rest of vegetables and reserve.
  6. Melt last third of the butter. Add flour while on a medium low heat and add water of draining mushrooms slowly until you get a runny thick brown colour sauce
  7. Add vegetables to a pie dish and add sauce. Let mix cool.
  8. When cold enough cover with pastry and pierce with fork. Glaze with beaten egg
  9. Cook on a 180 C oven for about 40 minutes

Melt the butter in a large skillet over medium heat. Combine the pumpkin, shallots, and garlic in a roasting pan and set aside. Sugar pumpkins (also known as pie pumpkins) have sweet, tender flesh that's especially good for cooking. Divide pumpkin, shallots, oil, and sage between two large rimmed baking sheets; season with salt and pepper, and toss. Mushrooms + Shallots + Green Beans make a lovely and delicious side dish: Green Beans with Mushrooms and Shallots.

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