Home » Gateau of pumpkin potatoes and mixed mushrooms

Gateau of pumpkin potatoes and mixed mushrooms

Delicious autumn main course

by Ada Parisi
5 min read
Gateau di zucca e funghi misti

Come fare in casa il gateau di zucca, potatoes and mushrooms

The pumpkin gateau potatoes and mixed mushrooms It is a simple and delicious autumn main course. An easy-to-make recipe, with its bright 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.


Quale zucca scegliere per fare il gateau di zucca

Among the various types of pumpkin, I suggest you use only a little aqueous: Mantovana, delica or violin (butternut squash). I I used the Mantuan pumpkin and baked it whole in the oven, obtaining a thick puree, sweet and not at aqueous. The basic dough is made of boiled potatoes and mashed pumpkin. The mushrooms are simply stir-fried with garlic, oil, pepper for a spicy scents and parsley.

The pumpkin, potato and mushroom gateau 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 also prepare it in a rectangular pan and cut it 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.

And don't forget to take a look, since we are in the right season, all my RECIPES WITH PUMPKIN and my RECIPES WITH MUSHROOMS. And now good day!

Gateau di zucca e funghi misti


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


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

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


extra virgin olive oil




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 it aside by setting 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, the whole egg, a little 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 end and any residues of earth on the hat or stem, then quickly wash the mushrooms under a drizzle of water and dab them 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 sheet 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 grease the pumpkin and potato gateau with mushrooms with a little extra virgin olive oil and sprinkle the surface with a little breadcrumbs.

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!


ADVICE: 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.

MATCHING: "for I know", Upper Lake Caldaro (vintage 2017), produced by 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.

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

You've already seen these recipes?


Laura 8 November 2018 - 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!

Ada Parisi 10 November 2018 - 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

Silvia 6 November 2018 - 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

Ada Parisi 6 November 2018 - 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

elisabetta corbetta 6 November 2018 - 08:27

Try surely
A big kiss

Ada Parisi 6 November 2018 - 15:34

thanks always, Let me know. ADA


Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.