Very good to all! Today I bring you another of those vegan recipes to surprise. Although it is an easy recipe, quite cheap, with few ingredients, the flavor is so surprising and autumnal that you will not be able to say no to this dish. A delicious roasted pumpkin with shiitake mushrooms with paprika and parsley.
It is tender and soft on the inside and with a slightly more crunchy and toasted touch on the outside. In addition, the sweet contrast of the pumpkin with the characteristic flavor of the shiitake mushrooms + the touch of paprika is wonderful. A whole ritual for the senses.
1/3 of pumpkin
1 cup of shiitake mushrooms (I used dehydrated, you can use whatever you want)
Step by step
- In case of using dehydrated mushrooms, the first thing we have to do is let them soak in plenty of water. Cut them into slices if they come whole. Let it hydrate.
- Cut the pumpkin into strips or large “gajos”. Then, we put them to cook in a pot with boiling water for about 20 minutes, although this may vary depending on the thickness of the segment. We will stop cooking when we can easily pierce the squash with a fork or toothpick.
- When the squash is cooked, remove it from the water and place it on a baking tray, preferably with parchment paper. If you don’t have any, grease the base well with olive oil.
- We also place the shiitake mushrooms, remember that they have to be cut into slices.
- Grease a generous trickle on top Of olive oil.
- Next, we add generous sweet paprika, a pinch of hot paprika, generous parsley and a pinch of salt.
- We put it in the oven for about 20 minutes at 180 degrees, lit from above and below, preferably with a fan. If your oven does not have, nothing happens either. Baking time can vary depending on the oven, so keep an eye out for it to toast well, but not burn.
- Remove from the oven and serve hot, with another pinch of parsley and salt, if necessary. Now enjoy!