VEGAN

Pumpkin Casserole with Mushroom Mousse

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

A beautiful autumn recipe where pumpkin and mushrooms come together equally. Here, champignon mushrooms are used, but it would be much more interesting to take the opportunity and prepare a mousse from wild mushrooms. This recipe was shared with us by John Smith, a chef at a local café.

Ingredients

Pumpkin - 17.6 oz
Onion - 6 oz
Vegetable Oil - 3 fl oz
Chickpea Flour - 5.3 oz
Whole Wheat Flour - 3.5 oz
Rice Flour - 2.5 oz
Baking Powder - 0.4 oz
Nutmeg - 0 oz
Cumin - 0 oz
Ground Cinnamon - 0 oz
Oregano - 0 oz
Dill - 0.5 oz
Parsley - 0.5 oz
Shelled pumpkin seeds - 1.1 oz
Hazelnuts - 1.8 oz
Soy Milk - 10 fl oz
Rosemary - 0.1 oz
Thyme - 0.1 oz
Coconut Milk - 4 fl oz
Champignon Mushrooms - 10.6 oz
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Prepare the base for the casserole: finely chop 70 grams of onion and sauté it in vegetable oil, adding spices. Grate the pumpkin on a coarse grater. Mix the three flours and baking powder, then combine with the onion, pumpkin, dill, parsley, and soy milk to create a semi-liquid batter.

Step 2

Grease a baking dish with vegetable oil, pour the batter into the dish, and sprinkle with crushed hazelnuts and pumpkin seeds on top. Bake in the oven for 45 minutes at 356°F.

Step 3

For the mushroom mousse, dice 100 grams of onion and sauté it with chopped mushrooms, thyme, and rosemary for 10 minutes. Pour in the coconut milk and reduce until thickened. Season with salt and pepper to taste. Blend until smooth. Serve the mousse warm alongside the casserole.