One of Our Pumpkin Recipe Finalists
This savory entry in our 2104 Pumpkin Recipe Contest took us by surprise in a good way! It begins with baking a real pumpkin and mashing the flesh with butter, cream and spices. The gluten-free baked rounds combine Parmesan cheese and almond meal – we could think of many ways to top theses! Community member Nicolette’s suggestion of sautéed mushrooms is perfect. These Maple Mushroom Pumpkin Rounds offer sweet and savory, with a little earthiness and spice thrown in. A great balance. This woman loves mushrooms! Check out her Etsy store.
Let’s get to know Nicolette:
Dédé: How did you find Bakepedia?
Nicolette: Through ContestCook.com.
Oh! So do you enter a lot? You like competing in contests?
Yes, I do! It’s an opportunity to get creative!
How did you decide what to make?
I am a big mushroom fan. I am a mushroom hunter! Even though I just used button mushrooms in this recipe I try and throw them into everything…I don’t know. It just kind of came together. I often just work with what’s on hand.
Love the creative approach! Is it a recipe you had made before?
No…I just kind of worked along the lines of the contest…I’m not good at doing things again and again…
I might tweak something but rarely make the same thing twice.
Any tips for those who want to make your appetizers?
As far as the mushrooms go make sure they have a good sear on them so they are just smooshy. I think a lot of aversions people have with mushrooms is the texture. Treat them like a piece of meat and use high heat…and let the liquid re-absorb. Withe purée just make sure the pumpkin is nice and smooth.
Thank you Nicolette and Good Luck!