25 g/1 oz butter 2 tablespoons olive oil 1 onion, thinly sliced
300 g/11 oz pumpkin flesh, diced
600 g/ 1 lb 5 oz mixed mushrooms, cut into thick slices if large
150 ml/ 1⁄4 pint Vegetable Stock 3 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon chopped fresh marjoram salt and pepper


1.Heat the butter with the olive oil in a pan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes.
2.Add the pumpkin and mushrooms, increase the heat to high and cook for a few minutes. Meanwhile, heat the stock in a small saucepan.
3.Season the mushroom mixture with salt and pepper, reducethe heat, pour in the hot stock and cook until tender. Stir in the parsley and marjoram, and transfer to a warm serving dish.

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