- sea salt and white pepper
- 5 tablespoon butter
- 4 tablespoon canola oil
- 1/2 cup water
- 1/8 teaspoon nutmeg
- 1 1/2 cup cremini mushrooms
- 1 1/2 cup shiitake mushrooms
- 1 cup oyster mushrooms
- 1 tablespoon shallot
- 1/2 teaspoon garlic
- 1/2 teaspoon thyme leaves
Preheat the oven to 350 degrees F.
Cut the top off each pumpkin using a small knife in a zig-zag pattern.
Remove and discard the seeds, scraping the sides of the flesh.
Season with salt and pepper and place 1/2 tablespoon of butter in the cavity of each pumpkin.
Place the cover over each, slightly ajar.
Rub 1/2 tablespoon of canola oil over the outside of each pumpkin and season with salt and pepper.
Place in a baking pan and pour the water in to prevent the bottoms from burning.
Roast in your preheated oven and cook until the pumpkin is softened enough to scoop out the flesh, about 35 to 40 minutes.
Leave the oven on.
When the pumpkins are cool enough to handle, scoop out the flesh and add a tablespoon of butter.
Mash with a fork and season with salt and pepper and nutmeg.
Divide the pumpkin puree between the six baby pumpkins.
Meanwhile, heat the remaining tablespoon of canola oil and the remaining tablespoon of the butter in a large sauté pan.
Add all the mushrooms, season with salt and peper, and cook until softened and translucent, about 5 to 7 minutes.
Add the shallot and garlic and cook until they have softened about 2 minutes.
Sprinkle the thyme over and cook another 2 minutes.
Divide the mushrooms between the six pumpkins on top of the puree.
Replace the pumpkin tops and place in a clean baking dish.
(You may prepare this recipe early in the day and reserve in the refrigerator.
Bring to room temperature before reheating.)
To serve, place in your preheated oven until heated through, about 10 minutes.
Let the pumpkins rest for 5 minutes before serving.