Fried squash pumpkin with mushroom vegetables

Name: Fried squash pumpkin with mushroom vegetables
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 2 Squash pumpkin (750 g each); 200 g Shiitake mushrooms; 375 g Mushrooms; 8 cherry tomatoes; 2 Garlic cloves; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 potty Lemon balm

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

2 Squash pumpkin (750 g each)
200 g Shiitake mushrooms
375 g Mushrooms
8 cherry tomatoes
2 Garlic cloves
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 potty Lemon balm

Directions

1
Pumpkin clean, wash, halve and cut into slices. Clean, wash and dry mushrooms. Halve shiitake according to size. Cut mushrooms into slices. Clean, wash, halve or quarter tomatoes.
2
Peel the garlic and cut into thin slices. Heat two tablespoons of oil in a pan. Fry the pumpkin slices on each side for three minutes until golden brown and keep warm. Heat the remaining oil and fry the mushrooms and garlic.
3
Add the tomatoes shortly before the end of the frying time. Season with salt and pepper. Wash the lemon balm and put something aside to garnish. Remove the remaining leaves, cut into fine strips and fold into the mushroom vegetables.
4
Arrange pumpkin slices and mushroom vegetables on a plate. Garnish with lemon balm. Crème fraîche tastes good with it.