Mushroom Groestl with Pumpkin and Pork Fisherman

A delicious mushroom dish for any occasion!

1. for the Gröstl rinse the potatoes and make 20-25 min with skin in salted water. Drain the potatoes, steam briefly and peel while still warm. Cool down the potatoes.

Finely dice onions. Chop garlic finely. Mushrooms clean exactly with a brush, cut coarsely. Clean pumpkin, remove seeds, remove skin. Cut pumpkin into 1 cm cubes. Cut pork fish into 1 cm thick slices. Pluck off oregano leaves, chop coarsely. Rinse tomatoes.

For the salad dressing, finely dice the shallots. Stir through with pumpkin seed oil, olive oil, vinegar and 2 tbsp water. Season with salt, pepper and 1 pinch of sugar.

4. Heat 2 tbsp. oil in saucepan, sauté pumpkin over high heat for 2-3 minutes, season with salt, pepper and 1 pinch of sugar. Add stock and vinegar, cook over medium heat for 2-3 min. more. Keep the pumpkin warm with the lid closed.

5. Heat 1 tbsp oil in a large non-stick frying pan. Roast meat in it over high heat for 30 seconds, turning, then season with salt and pepper. Remove meat and set aside. In the same frying pan, roast the potatoes in 1 tbsp. oil for 4-5 minutes over high heat until golden brown and crisp. Add 2/3 of the onions and half of the garlic and roast for another 2 minutes, seasoning as necessary.

Heat the rest of the oil in a second frying pan, add the mushrooms, season with salt and pepper.

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