Mushroom Bourguignonne in a Whole Pumpkin |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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 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 (2 tsp. fresh) |
3 tablespoons dry sherry |
1 -2 tablespoon honey |
2 tablespoons balsamic vinegar |
fresh ground black pepper |
5 garlic cloves, chopped coarsely |
Directions:
1. 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.
2. 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.
3. 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.
4. To serve, spoon out some stew and scrape out some of the pumpkin onto each plate. Enjoy!
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