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Pumpkin with Mushrooms

A fragrant, hearty meatless dish — ready in half an hour! Delicious, quick, and filling!

TanchaAuthor avatar
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Pumpkin with mushrooms
Pumpkin with mushrooms
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 67 % 2 g
Fats 33 % 1 g
Carbohydrates 0 % 0 g
16 kcal
GI: 0 / 0 / 0
  • It's Advent right now, and I'd like to help liven it up with some tasty, hearty dishes. This one is also great for anyone watching their figure. For it we'll need pumpkin. I love the long variety — the kind that's slim for most of its length and bulges out into a bulb only at the very end. What I like about it is that it's very tasty and sweet, made up almost entirely of flesh, with the seeds tucked into the bulb at the far end. As you know, pumpkin is hard to peel — it's not an apple or a potato. To make it easier, I cut off just the amount I need. I slice that piece in half lengthwise and cut it into slabs of whatever thickness I want; here I cut the pumpkin about 1/2 inch (1–1.5 cm) thick. Then I lay each half-round flat on the counter and trim off the tough rind with a knife — shaving off 1/2 inch is no trouble. Trim away any remaining hard spots if needed, but that's a minor detail. Now, cut the pumpkin into cubes and braise it, covered, over medium heat in vegetable oil for about 10 minutes. Dice the onion, grate the carrot on a coarse grater (I use a julienne grater for Korean-style carrots), and slice the fresh mushrooms (I use frozen button mushrooms already sliced). Put it all in a skillet and sauté in vegetable oil. Add this sauté to the pumpkin, stir everything together, pour in mushroom (or meat) broth (I often freeze leftover broth in old sour cream cups), season with salt and pepper, and simmer another 10–15 minutes. Stir in the parsley at the end. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Forest mushrooms - 21  kcal/100g
  • Pumpkin - 29  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Onion - 41  kcal/100g
  • Broth - 15  kcal/100g

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