roasted pumpkin with porcini mushrooms and poached eggs. An unusual warm salad to serve, with all the flavors of the wood and autumn: pumpkin and porcini mushrooms. Besides the poached egg yolk, soft and velvety, and the slight acidity of goat cheese. Is’ easy and fun dish to eat, that you can serve as an appetizer, even a vegetarian dinner, but also as light and tasty single dish in a portion a little’ most abundant. Of course, serve with toasted homemade bread and sprinkled with extra virgin olive oil quality. Obviously, I suggest you take a look also to all my RECIPES WITH EGGS as absolute protagonists of the dish.
The porcini and pumpkin are among my passions autumn and marry well together, as in Cannelloni WITH MUSHROOMS, BACON AND PUMPKIN or PASTA WITH SAUCE’ PUMPKIN AND MUSHROOMS. And you know that I am a big fan of poached eggs, I would put almost anywhere.
Do not worry about egg cooking, Follow my tips and you will not go wrong: you will get a poached egg with a perfectly cooked egg white and a dark yolk, soft and creamy. The only important thing is that the eggs are fresh. You will see that the roasted pumpkin soup with porcini mushrooms and poached eggs become one of your favorite autumn dishes. For me it is a real comfort food, perfect for long and cold autumn evenings. And why not try also the sfiziosissimo GATEAU PUMPKIN AND MUSHROOMS? Also Follow me on my YouTube channel. Have a good day!
600 grams of pumpkin
salt and pepper, to taste
fresh chilli, to taste
extra virgin olive oil. to taste
2 cloves of garlic
2 Bay leaves
4 fresh eggs
500 grams of mushrooms
120 grams of goat cheese (I suggest something soft, not too seasoned)
a few leaves of salad for garnish
Preheat oven to 200 degrees, line a baking sheet with parchment paper. Wash the pumpkin, deprive it of seeds, the skin and filamentous parts and cut into small cubes. Put the pumpkin cubes in the Pan, drizzle with extra virgin olive oil, season with salt, pepper, season with pepper, the bayow and garlic in the shirt and bake for 40 minutes or until the pumpkin is tender. Season it with a drizzle of oil and salt while it is still boiling and keep warm.
Clean the mushrooms with a brush from the earth (if they were very dirty, wash them under a thread of water and dry them with extreme care), then cut into cubes. Sauté them in a pan with a drizzle of extra virgin olive oil for just a minute.
Making the cheese into cubes.
For poached eggs: boil salted water in a large saucepan with 3 tablespoons vinegar, Peel an egg at a time and pour it into a saucer. With the help of the handle of a spoon create a vortex in the liquid, then slide the egg in the middle. Turn off the heat, cover and wait for a minute and a half, no more, then take the egg with a skimmer, drain well, keep warm and continue with the other three eggs.
Composition of the dish: have harmoniously in the dishes roasted pumpkin, porcini mushrooms, the cheese into cubes. Complete with poached egg, season with salt and pepper and season with a drizzle of extra virgin olive oil, then decorate with lettuce and serve immediately accompanying the salad with homemade bread bruschetta. Bon appétit!