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Pumpkin with shimeji

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By

@comsalecarinho

View in original language

(Português)

1 hour(s)

2 servings

Ingredients

• Cabotia squash | 1/2 unit(s)
• Shimeji | 200 g
• Seasonings |  to taste

Recipe

1. Remove the seeds and fibers from the middle of the pumpkin by scraping it with a spoon. Tip: bake whole for 15 minutes (200°). This will make it a lot easier when cutting!!
2. Remove the skin and the fibrous part of the middle and cut into cubes. Arrange on a baking sheet and season with olive oil, salt and pepper. Bake for 30 minutes (200°).
3. Meanwhile, remove the bases from the shimeji (that hardest part) and take it to a pan. Season with a drizzle of sesame oil (or olive oil), a few drops of soy sauce (about 8) and pepperoni (to taste). Stir well and sauté for 5 minutes.
4. Add the roasted pumpkin in the pan, stir well and finish with green smell!

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