roasted pumpkin with porcini mushrooms and poached eggs

Roasted pumpkin, mushrooms and poached eggs

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!


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  • 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, Bay leaves and garlic and bake for 40 minutes or until the pumpkin won't be tender. Season with even a little olive oil and salt while it is still hot and keep warm.

Clean the mushrooms with a brush from the earth (if they are very dirty wash them under a trickle of water and dry them carefully), then cut into cubes. Toss them in a pan with extra virgin olive oil for one minute just.

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 to create a swirl in the liquid, then make you slip between the egg. Turn off the heat, cover and wait for a minute and a half, no more, then take the egg with a slotted spoon, 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, salt and pepper and serve with a drizzle of olive oil, then garnish with lettuce and serve immediately accompanied the salad with homemade bread bruschetta. Bon appétit!

roasted pumpkin with porcini mushrooms and poached eggs


roasted pumpkin with porcini mushrooms and poached eggs

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Silvia colombo 19 October 2015 at 14:46

that the goodness feel immediately dear Ada! but a puree in a pan with porcini do not want to give it to him? What do you think? Thanks as always, you're an uninterrupted display of delights

Ada Parisi 19 October 2015 at 14:54

Silvia obviously are retouched in a pan! I had forgotten to write a sentence! Thank you for letting me know (in fact photos are cooked) a kiss and let me know!!! ADA


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