Pumpkin tartare with marinated mushrooms and rocket salad

Petra Denk Written by 

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Pumpkin and Mushroom Tartare Pumpkin and Mushroom Tartare Petra E.Denk

Pumpkin and mushrooms - a beautiful couple!

It is autumn - and the pumpkin and mushroom season offers some culinary highlights!

The tartare has done it to me lately. As the pear and red cabbage tartare was very well received by my readers in my new cookbook "Raw Superfoods", I just wanted to try more! Actually, I really love the Hokaido pumpkin - because of its taste and intense color - but this time I tried the recipe with nutmeg pumpkin. You have to peel it in contrast to Hokaido, but it is in no way inferior in color and taste!

You can either mix the pumpkin tartare roughly (just press the Pulse button) or mix thoroughly to get a puree. I have chosen the first variant, so that the court has a bit more "bite". And raw mushrooms are, in my opinion anyway an absolute culinary highlight that belongs in the gourmet kitchen! :-) Wish you so much fun trying and "cooking"!

 
Pumpkin tartare with marinated mushrooms and rocket salad

For 2-3 persons

Pumpkin Tartare:

300 g pumpkin (nutmeg pumpkin, Hokkaido)
1/2 orange
3 tablespoons sunflower seeds
1 tsp ginger, grated
1 Msp nutmeg, grated
1/4 tsp salt
1 pinch of pepper
2 tablespoons of chives, chopped

Marinated mushrooms:
100 g brown mushrooms, diced
1 tbsp balsamic vinegar
1 tbsp olive oil
2 tablespoons of orange juice
1 tsp fresh oregano, chopped
salt and pepper

Decoration:
A handful of rocket salad,
marinated in 1 tbsp balsamic vinegar, 1 tbsp olive oil, salt and pepper

For the marinated mushrooms, chop the champignons and marinate with balsamic vinegar, olive oil, freshly squeezed orange juice, oregano, salt and pepper and let them pass briefly. Then fill the marinated mushrooms in the prepared glasses with the pumpkin mass. Fill the mass in oiled (olive oil) glasses and place them cool.

Remove the pumpkin flesh from the shell, cut into cubes and chop with sunflower seeds, orange, ginger and spices in the blender, so that rough pieces are preserved. Only stir in the chives after mixing. Fill the mass inthe prepared oiled glasses as a second layer above the champignons.

Pour the glasses on a plate and crown the 2-layer-tartares with the marinated rocket leaves!

The dish is more likely to eat it immediately and not keep it, also because the mushrooms are then become a little unsightly. So enjoy it now! Suitable as raw food main course or as small portioned "Gift from the kitchen". Good succeed! :-)

Last modified onFriday, 19 January 2018 11:22
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