Mushroom Bourguignonne in a Whole Pumpkin
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Ingredients
  1. 1-2 tablespoon Sue BeeĀ® Honey
  2. 5-6 lbs pumpkin
  3. fresh ground black pepper fresh ground black pepper
  4. 2 tablespoons balsamic vinegar
  5. 3 tablespoons dry sherry
  6. 1/2 teaspoon dried rosemary
  7. 2-3 vegetable bouillon cubes
  8. 1/4 cup soy sauce
  9. 2-2 1/2 cups dry red wine
  10. 1/4 cup white flour
  11. 1/4 cup sliced celery
  12. 1 lb button mushroom
  13. 1-2 tablespoon water
  14. 2 large yellow onions
  15. 5 garlic cloves
Instructions
  1. Carve a 3-4 inch zigzagged circle in the top of the pumpkin or squash with a sharp knife, remove the top. If the peel is too thick to cut easily, bake the pumpkin at 350 F for 15 to 20 minutes to soften it.
  2. Remove and discard the seeds, and use a large spoon to scrape out the strings.
  3. In a large skillet, saute onions in water for a few minutes.
  4. Add the mushrooms and celery, cover and simmer for a few minutes, until they have begun to release their juices. Stir in flour and cook 1 minute. Then add 2 cups red wine and the remaining ingredients, and cook 15 minutes, stirring frequently.
  5. Preheat the oven to 350 F.
  6. Pour the stew into the pumpkin and place it in a large, shallow dish (a baking dish or pie plate) and put the top of the pumpkin on.
  7. Bake until the pumpkin is very soft, about 1 hour.
  8. While baking, stir the stew a few times, adding the remaining 1/2 cup wine if too much liquid evaporates or is absorbed.
  9. To serve, spoon out some stew and scrape out some of the pumpkin onto each plate.
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