Inspiration for our recipes comes from everywhere. From restaurants, the garden, from what’s left in the fridge, what looks good and fresh at the market, anywhere really.
This week’s recipe is a variation of a restaurant side dish we had recently which I was inspired to adapt to make into a delicious entrée. I’ve served it to friends a couple of times and it’s had a definite thumbs up.
Our Field Mushrooms with Five Spiced Pumpkin Puree and Sage is a lovely combination of rich, creamy pumpkin puree subtly spiced with ginger and Chinese five spice and topped with large, meaty field mushrooms and crispy fried sage leaves.
If you’re the plan-ahead type, the puree can be made the day before and re-heated to serve and the sage leaves fried a few hours ahead of time and stored in plastic wrap at room temperature. Only the mushrooms are a last minute job.
This colourful combination of sweet and spicy … well … it’s enough to inspire one to ask for seconds.
Rosie
FIELD MUSHROOMS WITH FIVE SPICED PUMPKIN PUREE AND SAGE
Serves 8
1 kg butternut pumpkin (peeled and seeded weight)
100 gm golden shallots (peeled weight)
2 tablespoons olive oil
130 gm crème fraiche + extra for garnish
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon 5 spice powder
40 sage leaves (about ½ a bunch)
16 large field mushrooms, wiped clean, halved
Salt and pepper to taste
Preheat oven to 150°C.
Cut pumpkin into large wedges and place in a baking dish along with the peeled golden shallots and rub with two teaspoons of the olive oil. Cover the baking dish securely with foil and bake, without colouring, until the pumpkin and golden shallots are cooked through. Allow to cool a little.
Place pumpkin and golden shallots in a blender along with the crème fraiche, salt and spices and blend until very smooth.
Heat the remaining olive oil in a large, heavy based frying pan over a medium heat and cook the sage leaves for 30-60 seconds. Remove to paper towel to drain.
Turn up the heat a little and cook the mushrooms, cut side down, until golden, turn them on their backs, cover, reduce the heat to medium and continue to cook for 2 or 3 minutes until cooked. Season well to taste.
Spread 8 warmed plates with the warm pumpkin puree, arrange four mushroom halves on top and garnish with sage leaves and a teaspoon of crème fraiche.