Pumpkin Brown Scored Butter Mushrooms Recipe

Prepare mushrooms and pumpkin

Trim mushroom stems and, using a sharp paring knife, lightly score the top of each mushroom cap with a shallow X (about 2-3 mm deep). Peel, seed and cut pumpkin into even 2 cm cubes so they cook evenly.

Brown pumpkin

Heat 1 tablespoon butter + 1/2 tablespoon olive oil in a large heavy skillet over medium-high heat until shimmering. Add pumpkin cubes in a single layer (work in batches if necessary). Cook, undisturbed, 4–5 minutes until well browned on the bottom, then stir and continue to brown and soften for another 6–8 minutes until tender when pierced with a fork. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer pumpkin to a bowl and keep warm.

Brown scored mushrooms in butter

Return the skillet to medium-high heat and add remaining 2 tablespoons butter and 1/2 tablespoon olive oil. When butter is foaming, add mushrooms cap-side down, spaced so they aren't crowded. Press gently to ensure contact. Sear 3–4 minutes until deep golden brown on the scored surface. Flip and cook 2 minutes more until just cooked through. Season with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove mushrooms to the bowl with pumpkin and keep warm.

Sweat aromatics

Wipe the skillet if necessary and return to medium heat. Add 1 tablespoon olive oil. Add minced shallot and sauté 2–3 minutes until translucent, then add minced garlic and cook 30 seconds until fragrant.

Flambé or deglaze with rum

Carefully add 2 tablespoons dry white rum to the skillet to deglaze, scraping up browned bits. If you wish, tilt the pan slightly and ignite the rum briefly to burn off alcohol (optional and do with caution) — allow flame to subside. Let liquid reduce 1–2 minutes.

Make nutmeg cream

Reduce heat to low and stir in 120 ml heavy cream and 1 teaspoon freshly grated nutmeg. Simmer gently 2–3 minutes until sauce begins to thicken. Taste and add 1 teaspoon lemon juice, 1 teaspoon salt and 1/2 teaspoon black pepper; adjust seasoning.

Wilt spinach into sauce

Add baby spinach in handfuls, stirring until each addition wilts and is coated by the sauce (about 2–3 minutes total). If sauce becomes too thick, add 1–2 tablespoons water or cream to loosen.

Return the browned pumpkin and scored mushrooms to the skillet with the spinach-nutmeg cream. Gently toss to coat and warm through 1–2 minutes. Taste and adjust seasoning with more salt, pepper or lemon if needed.

Plate the mushrooms and pumpkin on a serving dish over the creamed spinach. Sprinkle with chopped parsley, lemon zest and toasted pumpkin seeds if using for texture. Serve immediately.