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Roasted pumpkin filled with mushroom ragout

A unique way to serve mushroom ragout in autumn or during Halloween is in a roasted pumpkin!Serve with Lowlander Pumpkin Weizen, brewed with pumpkin & spicy orange.

Ingredients

100mlLowlander pumpkin weizen
2Olive oil
1units.itemsPumpkin
2units.itemsgarlic cloves, peeled and finely chopped
2fresh thyme, chopped
250mlvegetable or chicken stock
50gButter
1units.itemspeeled and finely chopped
40gFlour
300gmixed mushrooms, halved
1Dijon mustard
150mlWhipped cream
7.5gfunghi porcini secchi, coarsely chopped
Salt
Fresh parsley
Grated nutmeg
Freshly ground pepper

Preparation

  1. Preheat the oven to 200°C.
  2. Cut the top off the pumpkin and use a metal spoon to scoop out the seeds.
  3. Place the pumpkin on a baking tray with the 'lid' on the side. Rub with olive oil inside and out and season well. Roast in the middle of the oven for 45 minutes or until the pumpkin can be easily cut with a knife.
  4. Cover the porcini with boiling water and let soak for 10-15 minutes.
  5. Meanwhile, make the mushroom ragout by heating the butter in a large pan. Add the onion and cook for 5 minutes on low heat.
  6. Drain the porcini and reserve the soaking liquid.
  7. Add the mushrooms, soaked porcini, garlic, and fresh thyme and cook for 5 minutes.
  8. Stir in the flour and cook for another 5 minutes, stirring constantly to prevent the flour from burning.
  9. Add Lowlander Pumpkin Weizen, porcini liquid, vegetable or chicken stock, and Dijon mustard. Bring to a boil and simmer until thickened.
  10. Add the cream and season well with salt, freshly ground black pepper, and a pinch of nutmeg.
  11. Cook until nicely thickened, adding more cream if needed (or add more stock if it is too thick).
  12. Spoon the mushroom ragout into the halved and cooked pumpkin and garnish with fresh parsley.