Roast Pumpkin and Fennel Recipe with Mushrooms | olivemagazine
A warming veggie recipe, ideal to serve on a wintery Sunday. Roasted fennel and pumpkin with buttery fried mushrooms and mustard cream make a delicious main
Ingredients
- 2 fennel bulbs cut into thin slices
- 1 small pumpkin or squash peeled and diced
- 1 clove garlic crushed
- 1 bay leaf
- olive oil
- 300g portobello or field mushrooms diced into big chunks
- butter
- a few sprigs tarragon
- 100ml double cream
- 1 tsp Dijon mustard
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