The Fall has presented us with lovely weather; the sun is shining softly, colorful leaves are chasing around in wind swirls. I have been riding my bike almost everyday through the neighboring farms. The air is filled with scent of freshly plowed earth, ripe pumpkins and green cabbages /I am in Germany, after all/.
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Stuffing pumpkin with mushrooms and cream sounds pretty simple, but the combination of sweet and salty tastes and earth flavors makes a wonderful autumn vegetarian meal ... if you love pumpkin, of course;)
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I found this recipe in a Burda magazine from the 80s. I added a bit from myself and the result was four small and succulent apple pies. Cover the bottom and sides of the baking form with puff pastry. In this case, I am using 4 small ceramic dishes. Pierce the dough at the bottom with a fork, to avoid puff bubbles while baking. Refrigerate while preparing the filling.
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