Mushroom Bourguignonne in a Whole Pumpkin Recipe #142664
A lovely dish to serve on a cool fall evening! Adapted from Vegetarian Times cookbook, you're in for a treat! French, New England, Mid Atlantic
by Sharon123
1¼ hours | 15 min prep
SERVES 6
- 5-6 lbs pumpkin (or kabocha squash)
- 2 large yellow onions, chopped (or red)
- 1-2 tablespoon water
- 1 lb button mushroom, halved
- 1/4 cup sliced celery (optional)
- 1/4 cup white flour (or whole wheat)
- 2-2 1/2 cups dry red wine
- 1/4 cup soy sauce
- 2-3 vegetable bouillon cubes (optional)
- 1/2 teaspoon dried rosemary (2 tsp. fresh)
- 3 tablespoons dry sherry
- 1-2 tablespoon honey
- 2 tablespoons balsamic vinegar
- fresh ground black pepper
- 5 garlic cloves, chopped coarsely
- Carve a 3-4 inch zigzagged circle in the top of the pumpkin or squash with a sharp knife, remove the top. If the peel is too thick to cut easily, bake the pumpkin at 350°F for 15 to 20 minutes to soften it. Remove and discard the seeds, and use a large spoon to scrape out the strings.
- In a large skillet, saute onions in water for a few minutes. Add the mushrooms and celery, cover and simmer for a few minutes, until they have begun to release their juices. Stir in flour and cook 1 minute. Then add 2 cups red wine and the remaining ingredients, and cook 15 minutes, stirring frequently.
- Preheat the oven to 350°F Pour the stew into the pumpkin and place it in a large, shallow dish(a baking dish or pie plate) and put the top of the pumpkin on. Bake until the pumpkin is very soft, about 1 hour. While baking, stir the stew a few times, adding the remaining 1/2 cup wine if too much liquid evaporates or is absorbed.
- To serve, spoon out some stew and scrape out some of the pumpkin onto each plate. Enjoy!
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5 stars