Summary

Ingredients

• 1 pumpkin (se) (Hokkaido), approx. kg
• 250 g mushrooms (forest mushrooms), fresh or 60 dried porcini mushrooms, soaked
• 1 large onion (s)
• 50 g cheese (Gouda or Emmentaler), rated
• 50 g parmesan (Grana Padano)
• 1 egg (s)
• 0.5 ½ glass truffle paste
• 2 handfuls white bread, diced, debarked and already toasted
• 3 tablespoon crème fraîche
• salt and pepper
• Olive oil or butter for frying
• nutmeg

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Instructions

1. Wash the pumpkin. Cut off a lid and keep it, scrape out the rest of the pumpkin.
2. Peel the onion and clean the mushrooms. Cut both finely (soak the dried porcini mushrooms - later add the soaking water after searing) and fry them in hot olive oil or butter until the liquid is almost gone. Remove from heat and let cool down.
3. Mix the cheeses with the egg, crème fraiche, truffle paste and the cooled onion and mushroom mixture and season to taste.
4. Place the pumpkin in a round or square baking dish and fill with 1/3 of the mixture. Sprinkle half of the toasted bread cubes on top. Pour in 1/3 of the mixture again and then distribute the bread cubes again. Finish filling with the rest of the mixture as the last layer. Now put the pumpkin lid on.
5. Cook in a preheated oven at 180 ° C for about 1 hour.
6. First quarter the pumpkin at the table and distribute immediately.
7. Tip: A few leaves of lamb`s lettuce go very well with it - just drizzled with a little salt and pumpkin seed oil.