Stuffed giant mushrooms

Name: Stuffed giant mushrooms
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 5 large mushrooms (about 300 g); 650 g Gherkin; 1 Onion; 100 g pickled pumpkin; 3 TABLESPOONS Oil; 200 g Whipped cream; 1 collar Dill; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON sauce thickener; 7-10 Tbsp some dill umbels

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

5 large mushrooms (about 300 g)
650 g Gherkin
1 Onion
100 g pickled pumpkin
3 TABLESPOONS Oil
200 g Whipped cream
1 collar Dill
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON sauce thickener
7-10 Tbsp some dill umbels

Directions

1
Clean the mushrooms, unscrew the stalk and wash them. Clean, peel and halve the cucumber. Scrape out the seeds with a teaspoon. Cut the cucumber into small cubes. Peel onion.
2
Drain the pumpkin and collect the stock. Dice onion and pumpkin as well. Fry onion and cucumber in 1 tablespoon of hot oil. Add cream and 2 tablespoons of pumpkin juice and cook for about 7 minutes.
3
Wash the dill, dab dry and cut finely. Fry the mushrooms in the remaining oil all around for about 8 minutes. Add pumpkin cubes and dill to the cucumber vegetables. Season to taste with salt and pepper. Bring to the boil again, stir in the sauce thickener.
4
Fill the mushrooms with the vegetables. Put the rest of the vegetables in a flat dish and place the mushrooms on top. Garnish with dill umbel flowers. Rice tastes good with it.