Roasted Pumpkin with Girolles and Parmesan Cream
"The autumn colours of this warm salad make it picture perfect. The marriage of the sweet pumpkin, earthy girolle mushrooms and the salty/savoury Parmesan give it great appeal. It makes a lovely lunch dish in its own right, or an accompaniment to roast veal." Patricia Michelson This recipe is from Cheese by Patricia Michelson, £30 Jacqui Smal
- 1.5kg orange-fleshed pumpkin, skin intact, seeded and cut into wedges
- 1–2 tbsp olive oil, plus extra for drizzling
- 2 tbsp finely chopped fresh sage leaves
- 50g unsalted butter
- 300g girolle mushrooms, or other wild mushroom of your choice
- 150g aged Parmesan
- 300ml unpasteurised double Jersey cream
- 1 garlic clove, very finely chopped
- Coarse sea salt
- Freshly ground black pepper
1 Preheat the oven to 180°C/350°F/Gas 4. Place the pumpkin in a baking tin and drizzle over some olive oil, then place half of the sage leaves over the top and season with salt and pepper.
2 Bake for around 35-40 minutes or until the pumpkin is tender and is caramelized around the edges - test with a skewer to make sure it is not hard in the centre but nicely cooked all the way through. Take out of the oven and leave until cool enough to handle.
3 In a frying pan, heat the butter with a tablespoon or two of olive oil until foaming and then fry the girolles. (You can tell when the mushrooms are cooked as the hissing sound suddenly subsides.) Remove from the pan with a slotted spoon and set aside.
4 Grate 50 g (1¾ oz) of the Parmesan. Heat the cream with the grated Parmesan, the garlic and the remaining sage until the cheese has melted and the cream is warmed through but not too hot. Season with pepper, to taste.
5 Arrange the pumpkin on individual serving plates with the girolle mushrooms, then spoon over a little of the cream sauce. Using a vegetable peeler or cheese ‘shaver', shave the remaining Parmesan over the vegetables. Serve immediately with an accompaniment of bitter salad leaves and toasted bread, such as a country-style pagnotta or ciabatta with a little olive oil drizzled on top.