Here's a delicious recipe for Pumpkin Cutlets with Mushroom Sauce and Mashed Potatoes—a perfect comfort meal with the sweetness of pumpkin balanced by the savory richness of mushroom sauce and creamy mashed potatoes.
Ingredients:
For the pumpkin cutlets:
- 2 cups pumpkin puree (or fresh pumpkin, boiled and mashed)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan (optional)
- 1 egg
- 1 tsp dried thyme
- 1/2 tsp ground cumin
- Salt and pepper to taste
- Olive oil for frying
For the mushroom sauce:
- 2 cups mushrooms, sliced (cremini, button, or your choice)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp butter or olive oil
- 1/2 cup heavy cream or milk (for a lighter option)
- 1/2 cup vegetable broth
- 1 tsp dried thyme or rosemary
- Salt and pepper to taste
- 1 tbsp fresh parsley, chopped (for garnish)
For the mashed potatoes:
- 4 large potatoes, peeled and chopped
- 1/2 cup milk or cream
- 2 tbsp butter
- Salt and pepper to taste
- Fresh chives or parsley (for garnish)
Instructions:
1. Make the mashed potatoes:
- Boil the potatoes in salted water until tender, about 15-20 minutes.
- Drain and mash with butter and milk (or cream) until smooth. Season with salt and pepper.
- Set aside and keep warm.
2. Prepare the pumpkin cutlets:
- In a large bowl, combine the pumpkin puree, breadcrumbs, grated Parmesan (if using), egg, thyme, cumin, salt, and pepper. Mix well to form a dough-like consistency.
- Shape the mixture into small patties or cutlets.
- Heat olive oil in a large pan over medium heat. Fry the cutlets on both sides until golden brown and crispy, about 3-4 minutes per side. Transfer to a plate lined with paper towels to absorb any excess oil.
3. Make the mushroom sauce:
- In the same pan, add a bit more oil or butter if needed and sauté the chopped onions and garlic until softened, about 3-4 minutes.
- Add the sliced mushrooms and cook until they release their moisture and turn golden, about 5-7 minutes.
- Stir in the vegetable broth and cream, allowing the sauce to simmer and thicken, about 5 minutes.
- Season with thyme, salt, and pepper.
- Remove from heat and stir in freshly chopped parsley.
4. Assemble the dish:
- Plate the crispy pumpkin cutlets alongside a scoop of creamy mashed potatoes.
- Generously drizzle the mushroom sauce over the cutlets and potatoes.
- Garnish with fresh parsley or chives.
Tips:
- For extra flavor, you can add a pinch of nutmeg or cinnamon to the pumpkin cutlet mixture.
- You can bake the pumpkin cutlets at 375°F (190°C) for about 15-20 minutes if you prefer to avoid frying.
This Pumpkin Cutlet with Mushroom Sauce and Mashed Potatoes dish is hearty, comforting, and perfect for autumn or winter dinners. Enjoy!
