Saturday, December 25, 2010

Sauted Fresh Baby Pumpkin with Mixed Mushrooms


Prepare Mushrooms first
Ingredients
1 C Mushrooms, button and shiitake, chopped
2 Tb clarified butter
1/8 tsp salt
pinch of black pepper
2 Tb Chicken stock
1 Tb extra dry vermouth

Saute mushrooms in the heated butter.  
Add all ingredients. Cook to evaporate liquid from mushrooms. Cook till they are slightly golden brown. Remove from heat. 
Set aside.  (You can always have two saute pan going.)


Sauted Baby Pumpkin Ingredients
1 6" Fresh baby pumpkin off the vine, washed, peeled, Julienned
2 Tb clarified butter 
Pinch of salt
Pinch of white peppper

Julienne pumpkin.
Saute pumpkin in clarified butter for 1 minute. (Taste for tenderness - Check every 15 to 30 seconds.) 
Add less than half of the cooked mushrooms.  Heat through.  Remove from heat.
Arrange on individual serving plate.  Top with mushrooms.
Or, Serve as family style on a platter and top with the mushrooms.

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