Baked mushrooms with pumpkin and flavoured with garlic and thyme and cooked in the oven create a tasty vegetarian dish that goes wonderfully with polenta.
Baked mushrooms with pumpkin- Main course For 4 people
1 litre of vegetable broth
200 g of craved polenta
500 g of mushrooms, champignons, for example, Pleurotus and shiitake mushrooms
500 g squash, weighed and peeled, for example, butternut
4 cloves of garlic
6 tablespoons of olive oil
½ bunch of thyme
80 g of grated Parmesan cheese
lemon wedges for garnish
How to proceed baked mushrooms with pumpkin
ca. 40 minutes
Preheat the convection oven to 180 ° C. Bring the broth to a boil. Pour the polenta in one go, bring to a boil then, stirring occasionally, cook over low heat for approx. 30 minutes.
Meanwhile, line two baking sheets with parchment paper. Cut the mushrooms into large pieces (remove the stems of the shiitake). Cut the pumpkin into thin slices. Crush the garlic cloves and mix them with the mushrooms, pumpkin and oil, then season with salt and pepper. Spread the mushrooms and squash on the baking sheets and add the thyme. Bake in the oven for approx. 20 minutes. Incorporate the parmesan to the polenta. Season with salt and pepper. Spread the mushrooms and pumpkin on the polenta and serve with lemon wedges.