Pumpkin casserole with mushrooms

Name: Pumpkin casserole with mushrooms
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Hokkaido pumpkin (about 750 g); 500 g Potatoes; 400 g Whipped cream; 7-10 Tbsp salt, pepper; 500 g Mushrooms; 1 Onion; 1 Garlic clove; 2-3 TABLESPOONS Oil; 1 collar flat leaf parsley; 100 g creamy feta cheese

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Hokkaido pumpkin (about 750 g)
500 g Potatoes
400 g Whipped cream
7-10 Tbsp salt, pepper
500 g Mushrooms
1 Onion
1 Garlic clove
2-3 TABLESPOONS Oil
1 collar flat leaf parsley
100 g creamy feta cheese

Directions

1
Wash the pumpkin, quarter it and scrape out the seeds and fibres with a spoon. Cut the pumpkin with skin into thin slices. Peel and wash the potatoes and cut them into thin slices.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Layer pumpkin and potatoes alternately in an ovenproof dish. Season cream with salt and pepper and pour over the vegetables.
3
Bake in a hot oven for 40-45 minutes.
4
In the meantime clean the mushrooms, wash them briefly if necessary and cut them into slices. Peel onion and garlic and chop finely. Heat the oil in a pan in portions. Sauté the mushrooms in it in 2 portions.
5
Fry the onion and garlic briefly. Season with salt and pepper. Wash parsley and shake dry. Pluck off the leaves and chop finely. Mix approx. 2⁄3 with the mushrooms.
6
Dice the feta. After about 30 minutes baking time, spread the mushrooms and feta on the casserole. Bake until done. Sprinkle with the rest of the parsley.