Mushroom Bourguignonne in a Whole Pumpkin

May 09, 2023May 9, 20230 0
Mushroom Bourguignonne in a Whole Pumpkin Recipe
in Main

Prep

30 min

Cook

90 min

Ready In

120 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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
3 tablespoons dry sherry
1 -2 tablespoon honey
2 tablespoons balsamic vinegar
fresh ground black pepper
5 garlic cloves , chopped coarsely

Nutrision Information

Servings Per Recipe
6
Calories
300
Sugar
14g
Fat
2g
This Mushroom Bourguignonne in a Whole Pumpkin recipe is a unique and impressive main dish option for a vegetarian dinner party or holiday meal. The whole pumpkin serves as both a cooking vessel and a stunning centerpiece, while the mushroom bourguignon filling is delicious and hearty. Serve this dish with a side salad or vegetables for a complete meal that is sure to wow your guests.

Instructions

1.Preheat the oven to 375°F (190°C).
2.Cut off the top of the pumpkin and scoop out the seeds and fibrous strings. Reserve the top for later use.
3.Place the cleaned pumpkin in a baking dish, add a splash of water inside the pumpkin and sprinkle some salt. Cover tightly with foil and bake in the oven for 45 to 60 minutes, or until tender.
4.While the pumpkin bakes, sauté the onions, mushrooms, and celery (if using) in water over medium heat until the vegetables have softened and the mushrooms have released their liquid, stirring occasionally. Sprinkle flour over the vegetables, stir well, and cook for 1 to 2 minutes to remove the raw flour taste.
5.Add the red wine, soy sauce, vegetable bouillon cubes (if using), rosemary, sherry, honey, and balsamic vinegar. Bring the mixture to a simmer and cook for 20 to 30 minutes, or until the liquid has reduced and thickened.
6.Stir in the chopped garlic and season with black pepper to taste.
7.When the pumpkin is done, spoon the mushroom filling into it. Return the lid and bake for an additional 20 to 30 minutes, or until the filling is heated through and the pumpkin is fully cooked.
8.Serve hot and enjoy!

PROS

This recipe is a great vegetarian main course option for a special occasion or holiday.

The combination of the mushroom filling with the pumpkin creates a hearty and seasonal dish that is full of flavor.

It’s easy to make and can be prepared in advance and reheated before serving.

CONS

The preparation time for this dish is longer than for a typical meal, as it requires baking the pumpkin and making the mushroom filling from scratch.

The recipe calls for red wine and sherry, which may make it unsuitable for anyone avoiding alcohol.

HEALTH & BENEFITS

Mushrooms are low in calories but high in nutrients such as fiber, vitamins, and minerals.
They are also a good source of antioxidants and beta-glucan, a type of fiber that has been shown to boost immune function and lower cholesterol levels.
Pumpkin is rich in vitamins A and C, as well as potassium, fiber, and antioxidants.
The combination of these two ingredients makes for a healthy and satisfying meal that is also visually impressive.

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