Pan-Fried with Mushrooms, Pumpkin and Lettuce

Servings: 4
Prep time: 30
Cooking time: 30
  • - 300g porcini mushrooms
  • - 300g pumpkin flesh
  • - 1 head of lettuce
  • - 1 shallot
  • - 1 clove of garlic
  • - 2 sage leaves
  • - oil
  • - salt
  1. Reduce the pumpkin into cubes and sauté in a heavy-bottomed frying pan with 2-3 tablespoons of olive oil along with the chopped sage, shallot finely sliced garlic and whole. After 2-3 minutes add the mushrooms into not too thin slices and continue cooking for another 5 minutes on medium flame and without cover.
  2. At this point add the most tender lettuce cut into thin slices, cover and continue for about 15 minutes. Add salt and remove from heat when any liquid has evaporated. Remove the garlic, seasoned with a tablespoon of oil, check for salt and serve.
  3. This recipe goes well with boiled rice, couscous or as a side dish with fresh cheese or cottage cheese, chicken cutlets or seitan.