Mushroom and pumpkin casserole
Oh, how I love this dish! It’s hearty and flavourful, and makes a great meat-free meal.
- 15 mins preparation
- 1 hr cooking
- Serves 4
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Ingredients
Mushroom and pumpkin casserole
- 2 tablespoon olive oil
- 2 cup pumpkin, diced into 3cm cubes
- 500 gram mixed mushrooms (portobello, brown and white button, shiitake etc)
- 3 clove garlic, squashed and peeled
- 1 red capsicum, de-seeded and sliced
- 1 teaspoon smoked or regular paprika
- 1/2 teaspoon sea salt
- decent grind of black pepper 1 bay leaf
- 1 bay leaf
- 1 tablespoon fresh rosemary, chopped
- 1/2 cup red wine
- 1 1/2 cup vegetable stock or water
Method
Mushroom and pumpkin casserole
- 1Heat the olive oil in a heavy-based oven-proof pot. Sauté the pumpkin until one side is dark brown (this will give it a deep caramel flavour). Add the remaining veges, herbs and seasonings, tossing well.
- 2Pour in the wine and simmer for 1 minute, then add the stock to halfway up the veges (this could be more or less than the 1½ cups depending on the size of the dish).
- 3Cover with a lid or foil, then cook in a preheated oven at 180°C for 1 hour.
- 4Serve with bread to soak up the juices.
Notes
For a creamy, stroganoff-type casserole, stir through 3 tbsp sour cream just before serving. To peel cloves of garlic, nip off the ends, then squash them with the flat blade of a large knife. The cloves will splay open and the skins will fall away.
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