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Mushroom Bourguignonne In A Whole Pumpkin

Main Recipe

MUSHROOM BOURGUIGNONNE IN A WHOLE PUMPKIN

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



mushroom bourguignonne in a whole pumpkin image

Time: 75 minutes

Number Of Ingredients: 15

Ingredients: pumpkin,yellow onions,water,button mushroom,celery,white flour,dry red wine,soy sauce,vegetable bouillon cubes,dried rosemary,dry sherry,honey,balsamic vinegar,fresh ground black pepper,garlic cloves

Steps:

  1. carve a 3-4 inch zigzagged circle in the top of the pumpkin or squash with a sharp knife , remove the top
  2. if the peel is too thick to cut easily , bake the pumpkin at 350f for 15 to 20 minutes to soften it
  3. remove and discard the seeds , and use a large spoon to scrape out the strings
  4. in a large skillet , saute onions in water for a few minutes
  5. add the mushrooms and celery , cover and simmer for a few minutes , until they have begun to release their juices
  6. stir in flour and cook 1 minute
  7. then add 2 cups red wine and the remaining ingredients , and cook 15 minutes , stirring frequently
  8. preheat the oven to 350f pour the stew into the pumpkin and place it in a large , shallow dish and put the top of the pumpkin on
  9. bake until the pumpkin is very soft , about 1 hour
  10. while baking , stir the stew a few times , adding the remaining 1 / 2 cup wine if too much liquid evaporates or is absorbed
  11. to serve , spoon out some stew and scrape out some of the pumpkin onto each plate
  12. enjoy !
    time-to-make     course     main-ingredient     cuisine     preparation     occasion     north-american     main-dish     side-dishes     vegetables     american     french     european     dinner-party     fall     holiday-event     vegetarian     dietary     christmas     thanksgiving     halloween     seasonal     mushrooms     northeastern-united-states     squash     4-hours-or-less

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