Pumpkin And Porcini Mushrooms Recipe

Name: Pumpkin And Porcini Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 ounces dried porcini mushrooms; Flour and salt for dredging; 4 cups pumpkin, cut into cubes about 1-inch-by-1-inch-by- 1/2-inch; ⅔ cup olive or vegetable oil; 3 ounces thick sliced bacon, cut into 1/2-inch pieces; 1 cup finely chopped onion; 1/2 cup dry Marsala; 5 juniper berries, crushed; 1 teaspoon salt, or to taste; Freshly ground black pepper to taste; 2 tablespoons balsamic vinegar

Servings: persons

1 1/2 ounces dried porcini mushrooms
Flour and salt for dredging
4 cups pumpkin, cut into cubes about 1-inch-by-1-inch-by- 1/2-inch
⅔ cup olive or vegetable oil
3 ounces thick sliced bacon, cut into 1/2-inch pieces
1 cup finely chopped onion
1/2 cup dry Marsala
5 juniper berries, crushed
1 teaspoon salt, or to taste
Freshly ground black pepper to taste
2 tablespoons balsamic vinegar

1
Soak the porcini mushrooms in warm water to cover for about 25 to 30 minutes until soft.
2
Remove any grit and fibrous pieces and squeeze gently to remove water.
3
Combine the flour with about a teaspoon of salt and lightly dredge the pumpkin cubes.
4
Heat one-quarter cup of the oil in a large heavy skillet over medium-high heat.
5
Add enough cubes to cover the bottom of the pan comfortably without crowding.
6
Saute until lightly colored, turning to color all sides.
7
Remove with a slotted spoon to a bowl.
8
Continue until all the cubes are cooked and set aside.
9
Clean the skillet.
10
Pour in the remaining oil, heat and add the bacon.
11
Saute for two to three minutes until the bacon is separated and translucent.
12
Add the onions and continue to cook slowly for another 10 minutes, stirring occasionally.
13
Pour in the Marsala, stir and then add the juniper berries, mushrooms and salt and pepper.
14
Raise the heat and bring the mixture to a boil, cooking until the liquid is reduced by half.
15
Add the vinegar and pumpkin and cook for a few minutes more to warm the pumpkin through.

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 ounces dried porcini mushrooms, Flour and salt for dredging, 4 cups pumpkin, cut into cubes about 1-inch-by-1-inch-by- 1/2-inch, ⅔ cup olive or vegetable oil, and more.

Yes, Pumpkin And Porcini Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin And Porcini Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions