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Alex’s Pureed Pumpkin and Wild Mushrooms on Sourdough
The incredible Alex from 26 Grains came to our kitchen today to demo the most beautiful recipe for pureed roast pumpkin on toast with wild mushrooms, garlic, tarragon, thyme, toasted almonds and pumpkin seeds. It sounds fancy but it was so easy, and I honestly couldn’t have loved it more. She’ll be serving something similar in her gorgeous cafe very soon, and you can watch us make it on the Deliciously Ella Facebook page, so that you can follow along as you cook!
OVERVIEW
Difficulty: easy
For the Squash
1 Onion Squash (or butternut squash if you can’t get this one)
1-2 cloves garlic, crushed
4 sprigs thyme
Olive oil
salt
black pepper
For the Mushrooms
200g Mushrooms, seasonal wild if possible
olive oil
1 clove garlic
1/2 lemon
salt
black pepper
To Assemble
Bread, we used sourdough rye
1/2 bunch tarragon
pumpkin seeds, toasted
Almonds, toasted
Method:
Start by cutting the squash into quarters, remove the seeds and stringy middle. Add oil, thyme, chopped garlic, salt and pepper and roast for about 45 minutes at 180C
Once the squash has finished roasting, scoop out the middle (discard the skin) and add it to a food processor with a little more olive oil, and a pinch of sea salt.
Slice the mushrooms and sauté them with the garlic, salt and pepper, squeezing the lemon onto them once they’re golden and have finished cooking
Spread the pumpkin puree onto a thick piece of toast, then add the mushrooms and sprinkle the fresh tarragon, pumpkin seeds and almonds on the top.
