Pumpkin And Porcini Mushrooms

Name: Pumpkin And Porcini Mushrooms
Total time: 1 h
Yield: Six servings
Cuisine: american
Ingredients: 1 1/2 ounces dried porcini mushrooms; Flour and salt for dredging; 4 cups pumpkin, cut into cubes about 1-inch-by-1-inch-by- 1/2-inch; 2/3 cup olive or vegetable oil; 3 ounces thick sliced bacon, cut into 1/2-inch pieces; 1 cup finely chopped onion; 1/2 cup dry Marsala; 5 juniper berries, crushed; 1 teaspoon salt, or to taste; Freshly ground black pepper to taste; 2 tablespoons balsamic vinegar

By Joanna Pruess

Total Time: 1 hour
Rating: 4(5)
Comments: Read comments

Featured in: FOOD; The Ghosts of Many Lands

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Six servings

1½ounces dried porcini mushrooms
Flour and salt for dredging
4cups pumpkin, cut into cubes about 1-inch-by-1-inch-by- ½-inch
⅔cup olive or vegetable oil
3ounces thick sliced bacon, cut into ½-inch pieces
1cup finely chopped onion
½cup dry Marsala
5juniper berries, crushed
1teaspoon salt, or to taste
Freshly ground black pepper to taste
2tablespoons balsamic vinegar

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Soak the porcini mushrooms in warm water to cover for about 25 to 30 minutes until soft. Remove any grit and fibrous pieces and squeeze gently to remove water.
Step 2
Combine the flour with about a teaspoon of salt and lightly dredge the pumpkin cubes. Heat one-quarter cup of the oil in a large heavy skillet over medium-high heat. Add enough cubes to cover the bottom of the pan comfortably without crowding. Saute until lightly colored, turning to color all sides. Remove with a slotted spoon to a bowl. Continue until all the cubes are cooked and set aside.
Step 3
Clean the skillet. Pour in the remaining oil, heat and add the bacon. Saute for two to three minutes until the bacon is separated and translucent. Add the onions and continue to cook slowly for another 10 minutes, stirring occasionally.
Step 4
Pour in the Marsala, stir and then add the juniper berries, mushrooms and salt and pepper. Raise the heat and bring the mixture to a boil, cooking until the liquid is reduced by half.
Step 5
Add the vinegar and pumpkin and cook for a few minutes more to warm the pumpkin through.