Summary

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

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Instructions

1. 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.
2. 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.