Pumpkin Carpaccio with Oyster Mushrooms
For the carpaccio, we use a Hokkaido pumpkin and marinate it in a stock of water, vinegar, and honey. Cinnamon, star anise, and gingerbread spice give the dish a Christmasy touch.
Zutaten
- 800g pumpkin
- 500g oyster mushrooms
- Rosemary, thyme
- 1 clove of garlic
- 200g rocket
- Parmesan, pumpkin seeds and pumpkin seed oil for garnish
- For the marinade:
- 1L water
- 100ml apple cider vinegar
- 4 tbsp honey
- 1 cinnamon stick (Alternatively, a pinch of ground cinnamon can be used)
- 3 star anise
- Pinch of gingerbread spice
Equipment & Ausrüstung
- Frying pan
- Pot
- Den Kürbis in feine dünne Scheiben schneiden in den heißen Fond geben und ca. 5 Minuten leicht köcheln lassen. Vom Herd nehmen und ca. 3 Stunden ziehen lassen. Die Kürbisstreifen sollten noch etwas Biss haben.
- In der Zwischenzeit die Pilze in einer Pfanne mit Olivenöl, Salz, Tymian, Rosmarin und Knoblauchzehe anbraten.
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