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4.0 from 3 votes

Petra's pumpkin puree with purslane and an onion, oyster mushroom and fig sauce

A colourful autumn dish full of deep and earthy flavours. Creamy pumpkin puree forms the basis for a colourful topping of fresh purslane. In addition, a rich sauce of sweet onion, light umami oyster mushrooms and warm figs. The perfect balance between sweet and savoury. Topped with crunchy pumpkin seeds. Perfect as the showpiece of a light meal. Also nice as a starter or side dish for a festive meal, such as Christmas or Thanksgiving.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 2 servings
Calories: 299 kcal
Course: Dinner
Cuisine: European , American

Ingredients

  • 1 small or medium pumpkin
  • NO NO paprika powder or cayenne pepper
  • 3 large handfuls purslane off season: replace with spinach, watercress or arugula
  • NO NO pumpkin seeds
  • 2 large Red Onions
  • 3 shallots
  • 2 cloves garlic
  • 4 cups oyster mushrooms but don't press them down to measure (250 grams)
  • 2 fresh fig
  • 1 small handful fresh sage
  • 1 lemon, juice from
  • 3 tbsp maple syrup
  • 1 tsp paprika powder
  • ½ teaspoons cayenne or chili pepper
  • 2 to 3 to 3 handfuls pumpkin seeds

Instructions

    Cup of Yum
  1. Preheat the oven to 390 F or 200C.
  2. Wash and cut the pumpkin (with skin) into small pieces. Place on the baking sheet, on baking paper or in an oven dish.
  3. Chop the onions and shallots, or cut into rings. Bake 'Medical Medium style' without oil and if necessary with just a drop of water.
  4. Distribute the pumpkin puree over the plate.
  5. Roast the pumpkin seeds in the pan. Without oil. Then set aside.
  6. Place in the oven and grill for 20 minutes until the pumpkin is soft.
  7. Press the garlic and add.
  8. Place the purslane on top.
  9. Wash the purslane and let it drain.
  10. Mash the pieces with a fork until puree.
  11. Cut the sage into pieces and add.
  12. Divide the onion-oyster mushroom-fig sauce over it.
  13. In the meantime, mix the lime juice, maple syrup, paprika powder and cayenne pepper into a smooth sauce.
  14. Top with roasted pumpkin seeds.
  15. Pour about a quarter of your dressing on the onions and let them soften a little more.
  16. Tear the oyster mushrooms into wide strips (certainly not too small!). Cut the figs into pieces. Add both to the onions.
  17. Let it stew for a minute or two and then pour the rest of the dressing over it. Let it simmer nicely.
  18. When the oyster mushrooms are nice and soft, remove them and leave them aside for a while. Let the rest simmer a bit and when most of the moisture has evaporated, add the oyster mushrooms again.

Nutrition Information

Calories 299kcal (15%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 299

% Daily Value*

Calories 299kcal 15%

* Percent Daily Values are based on a 2,000 calorie diet.