Pumpkin Gateau, potatoes and mixed mushrooms

Good, Indeed yummy: Pumpkin gateau, potatoes and mixed mushrooms. Easy to prepare, cheerful and surprising with its vibrant orange color and delicate taste: fresh mushrooms make the difference, while for the cheese I used cheese and smoked cheese, so we have a nice creaminess but also stringy cheese.

Among the various types of pumpkin, I suggest you use only a little aqueous: Mantovana, delica or violin (butternut squash). I used the valance pumpkin and I cooked whole in the oven, obtaining a thick puree, sweet and not at aqueous. The basic dough is made of boiled potatoes and mashed pumpkin. Mushrooms are simply stir-fried with garlic, oil, pepper for a spicy scents and parsley. Pumpkin gateau, potatoes and mushrooms is a perfect dish for autumn, It will solve dinner when accompanied by a mixed salad or cooked vegetables and is also perfect for a buffet, because you can prepare it in a roasting pan and cut into squares, so you can eat with your hands. If you want, you can also add in a bit stuffing’ pancetta or bacon, but so it is already tasty. I really enjoyed.

I remind you also try the potato gateau Sicilian, it gateau di potatoes with meat sauce and peas and the gateau with tomato sauce and fried eggplant. Do not forget to have a look, since we are in the right season, all my RECIPES WITH PUMPKIN and my RECIPES WITH MUSHROOMS. And now good day!

GATEAU PUMPKIN AND MUSHROOMS MIXED

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PORTIONS: 6 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 1,5 kg of yellow-fleshed potatoes
  • 500 grams of pumpkin valance or violina, already baked
  • 150 grams of scamorza
  • 100 grams of taleggio Dop
  • a whole egg
  • 80 grams of grated Parmigiano Reggiano PDO
  • 60 grams of grated pecorino cheese Dop
  • fresh parsley, to taste
  • 500 grams of mushrooms (Champignon, porcini mushrooms, chanterelle mushrooms)
  • a clove of garlic
  • a small piece of chili pepper
  • 50 grams of butter
  • salt and pepper, to taste
  • nutmeg, to taste
  • extra virgin olive oil, to taste
  • breadcrumbs, to taste
  • butter, to taste

PROCEEDINGS

Gateau pumpkin and mushrooms

To prepare the pumpkin pie and potatoes with mushrooms must first boil the potatoes in salted water and cook the valance baked pumpkin, whole, for 1 hour or until, punzecchiandola with a fork, It will not be tender.

Peel the potatoes and mash with potato masher while still warm. Put them in a bowl and add the butter. Cover the bowl, so that the heat of the potatoes melt the butter. Meanwhile, Cut the pumpkin in half and, with the help of a spoon dig putting aside the pulp. The pulp of the pumpkin valance is naturally dry, creamy and sweet and it is sufficient to crush the tablet using a fork before stacking potatoes.

Add the squash to potatoes, mix and season with Parmesan cheese and grated pecorino, whole egg, some’ chopped parsley, a pinch of nutmeg, salt and pepper. Stir until mixture is smooth: taste to balance the salt properly.

Clean the mushrooms by removing the earthy ends and any excess soil on the cap or on the stem, then quickly rinse the mushrooms under a trickle of water and dab carefully. Slice the mushrooms. Fry in a pan the garlic and hot pepper in extra virgin olive oil. When garlic is golden, add the mushrooms, salt and a little’ chopped parsley. Skipping mushrooms over high heat for 3-5 minutes, then set aside.

Cut the cheese into cubes. Grease a baking dish and sprinkle with a little’ breadcrumbs. Pour into the pan a mixture of potatoes and pumpkin and level. Spread the mixture over the cheese and mushrooms, then cover with the rest of the potatoes and pumpkin. Level, lightly oil the pumpkin pie and potatoes with mushrooms with a little’ extra virgin olive oil and sprinkle the surface with a little bread crumbs.

Bake the pie in a preheated oven at 180 degrees for 45 minutes or until it is uniformly golden. Cool the pie pumpkin and potatoes with mushrooms for 15 minutes before serving. Bon appétit!

THE PAIRING: “for I know, Upper Lake Caldaro (vintage 2017), produced by the Elena Walch winery, in South Tyrol. The wine is essentially fresh and easy to drink. Primary Slave of the characters are well defined, with a consistent red fruit on the nose and palate: ripe currants, with delicate floral notes of red rose. Discreet acidity, the tannins are soft. This young red wine has been appreciated in this match for good ability to degrease the palate. Finally, the bitter note of the grape “Slave”, at the end, It offsets the sweet note of pumpkin.

TIPS

The pumpkin pie and potatoes with mushrooms is delicious the next day, served cold or slightly heated in the oven. You can add to the stuffing of mushrooms type of cheese you prefer, or cured meats like bacon, Ham, salami.

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6 comments

Laura 8 November 2018 at 17:00

Yummy Ada! Brava as always!
I tried it yesterday and we all loved! I made a few minor variations: I used half fries and half of pumpkin and used the smoked cheese instead of Taleggio indicated by you…
I too was I had any doubt about whether to cook the whole pumpkin and I finally cut into wedges, I may have saved a little’ of time… Next time I'll try to cook it whole!

Reply
Ada Parisi 10 November 2018 at 10:52

Laura CoAo, I'm glad you liked! The smoked cheese is un'ott Alternative. The pumpkin can safely cook it whole, thus saving the trouble of cutting it. But only the valance! A warm greeting

Reply
Silvia 6 November 2018 at 15:31

Hi Ada! pumpkin bake the whole as it stands or clean up a bit’ before? for example by cutting it at the base, removing the petiole etc? Thanks more! Silvia

Reply
Ada Parisi 6 November 2018 at 15:35

Hello Silvia, I just took a small piece of stem that had over the wax, for the rest I just washed. kisses and let me know, ADA

Reply
elisabetta corbetta 6 November 2018 at 08:27

Try surely
Thanks
A big kiss

Reply
Ada Parisi 6 November 2018 at 15:34

thanks always, Let me know. ADA

Reply

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