Recipe for Pumpkin and Mushroom Tiella: Autumn Flavor
Pumpkin and Mushroom Tiella: a rich and flavorful autumn side dish made with pumpkin, cardoncelli mushrooms, and potatoes. Seasoned with extra-virgin olive oil, parsley, dried oregano, garlic, salt, and pepper. For an extra crunch, sprinkle with breadcrumbs and parmesan before baking!
Instructions
- Start by thoroughly cleaning the vegetables and mushrooms. For the Cardoncelli mushrooms, use a damp cloth to remove any dirt residue without damaging them.
- Slice the potatoes thinly, dice the pumpkin into regular cubes, and carefully slice the mushrooms to ensure even cooking.
- Prepare an aromatic blend with fresh parsley, dried oregano, and a peeled clove of garlic. Mix the blend with four tablespoons of extra-virgin olive oil, salt, and pepper to your personal taste.
- Grease a baking dish with a drizzle of oil and begin assembling the tiella by layering the potatoes, followed by a layer of mushrooms, and then the diced pumpkin.
- Season each layer with the prepared aromatic blend, ensuring an even distribution of the spices.
- Continue this process until all the ingredients are used, finishing with a final touch of the aromatic seasoning.
- Bake the tiella in a preheated oven at 200 degrees Celsius for about 40 minutes or until the vegetables are tender and slightly golden on the surface.
Notes
To add a crispy touch to your tiella, sprinkle the top layer with breadcrumbs mixed with grated Parmesan before baking. This will create a delicious golden crust that adds texture to the dish.