Pumpkin & Mushroom Cannelloni with Umami Broth

INGREDIENTS

INGREDIENTS

Umami Broth

• 4–5 shallots

• ~250g pumpkin scraps/trimmings

• 30g dried porcini mushrooms

• Soy sauce (to taste)

INGREDIENTS

Umami Broth

• 4–5 shallots

• ~250g pumpkin scraps/trimmings

• 30g dried porcini mushrooms

• Soy sauce (to taste)

Filling

You said:

generate to english

ChatGPT said:

Here is the full recipe translated into natural, clear English:

---

Pumpkin & Mushroom Cannelloni with Umami Broth

Ingredients

For the Umami Broth:

• 4–5 shallots

• ~250g pumpkin scraps and trimmings

• 30g dried porcini mushrooms

• Soy sauce (to taste)

For the Filling:

• 500g pumpkin

• A few sprigs of thyme (for roasting)

• ~300g shiitake mushrooms

• Chopped parsley

• Salt and truffle powder (to taste)

• Olive oil (for drizzling and sautéing)

For Boiling the Pumpkin Slices:

• 1 liter water

• 300 ml vinegar

Optional (for finishing):

• 2–3 dried mushrooms, crushed into powder

• Truffle oil

---

Instructions

1. Make the Umami Broth:

• Preheat the oven to 200°C (390°F).

• Place the pumpkin scraps and halved shallots on a baking sheet and roast for 30–40 minutes, until they develop a dark, nearly blackened crust.

• Bring a pot of water to a boil and add the roasted vegetables and dried porcini mushrooms. Reduce to a low simmer and cook for about 1 hour.

• Let the broth cool, then blend it until smooth.

• Strain it first through a sieve, then through cheesecloth for a clear, refined broth.

• Season with soy sauce to taste.

2. Prepare the Pumpkin:

• Take half of the pumpkin (peeled and deseeded), drizzle with olive oil, and roast with thyme in the oven at 200°C (390°F) for about 1 hour, or until soft.

• Thinly slice the remaining 300g of pumpkin using a mandoline.

• Mix the water and vinegar in a pot and bring it to a boil, then turn off the heat.

• Blanch the pumpkin slices in the hot vinegar-water for a few minutes to soften them slightly.

3. Make the Filling:

• Finely chop and sauté the shiitake mushrooms in olive oil.

• Once cooked, transfer them to a cutting board, add chopped parsley, and chop everything together finely.

• In a bowl, combine the mushroom mixture with the roasted pumpkin flesh. Season with salt and truffle powder.

• Mix well and transfer the filling into a piping bag.

4. Assemble and Bake:

• Pipe the mushroom filling onto the blanched pumpkin slices and roll them into cannelloni-style tubes.

• Place the rolls in a greased baking dish.

• Drizzle with truffle oil and sprinkle with coarse salt.

• Bake in a preheated oven at 180°C (355°F) for about 30 minutes.

5. To Serve:

• Place the baked cannelloni in a deep serving plate.

• Pour the warm umami broth over them.

• Finish with a sprinkle of crushed dried mushroom powder on top.