Mushroom Carpaccio with Pumpkin
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 5 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g white mushrooms, thinly sliced
- 200 g mushrooms, brown, thinly sliced
- 200 g pumpkin flesh, cleaned and cut into very small cubes
- 1 sprig thyme, chopped
- 2 cloves garlic, pressed
- 1 tablespoon rapeseed oil for steaming
- 1 ½ dl vegetable broth
- 3 tablespoon balsamic vinegar
- Salt and pepper from the mill
- 2 tablespoon pumpkin seeds, roasted without fat, chopped
- 2 tablespoon pumpkin seed oil
- 50 g parmesan, in one piece
Print Recipe
Pin Recipe Instructions
- Steam the pumpkin and garlic in the rapeseed oil. Deglaze with the broth and cook until just soft for about 5 minutes. Mix in the vinegar and thyme and season with salt and pepper.
- Place the mushrooms on plates and spread the pumpkin and liquid over the mushrooms. Grate the parmesan directly on top. Drizzle with pumpkin seed oil and sprinkle with pumpkin seeds.
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