Pumpkin Diane

In the 19th century, sauces made “a la Diane” were dedicated to Diana the Rome goddess and was originally served as an accompaniment to venison, giving it a luxurious and rich flavour. The sauce is mainly made with shallots, Dijon mustard, beef stock, Worcestershire sauce, and cream. It was originally cooked tableside and sometimes flambéed. Though the sauce is a classic accompaniment to meat dishes, you can certainly use the sauce for vegetables too. This recipe, adapted from Taste, put a vegetarian spin on it with a carnival pumpkin (the skin of a carnival squash is entirely edible), lentils and oyster mushrooms. You can use other wild mushrooms like shiitake, chanterelles or just regular button mushrooms.

Pumpkin Diane

adapted from Taste


700 g Carnival pumpkin, deseeded, cut into 2cm-thick wedges 250 g Oyster mushrooms (I used yellow oyster mushrooms) 4 tbsp Extra virgin olive oil 3 Garlic cloves, crushed 1 Large red onion, halved, thickly sliced 400 g Cooked brown lentils, rinsed, drained Sea salt and freshly milled black pepper 30 g Flat parsley, chopped 1 Banana shallot, finely chopped 125 ml Heavy cream 80 ml Vegetable stock 1 tbsp Worcestershire sauce 2 tsp Dijon mustard

700 g Carnival pumpkin, deseeded, cut into 2cm-thick wedges
250 g Oyster mushrooms (I used yellow oyster mushrooms)
4 tbsp Extra virgin olive oil
3 Garlic cloves, crushed
1 Large red onion, halved, thickly sliced
400 g Cooked brown lentils, rinsed, drained
Sea salt and freshly milled black pepper
30 g Flat parsley, chopped
1 Banana shallot, finely chopped
125 ml Heavy cream
80 ml Vegetable stock
1 tbsp Worcestershire sauce
2 tsp Dijon mustard

Preheat oven to 200C/400F. Place pumpkin wedges on a large baking tray and toss with half of the olive oil. Bake for 15 minutes. Add mushroom and add another tablespoon of olive oil. Bake for 15-20 minutes or until they are golden and tender.
Meanwhile, heat 2 teaspoons olive oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 6 minutes or until softened. Add 1 crushed garlic clove. Cook, stirring for 1 minute or until aromatic. Stir in lentils. Cook, stirring, for 2 minutes or until warmed through. Season. Stir in chopped parsley. Remove from heat. Cover to keep warm.
Heat remaining 1 teaspoon oil in a small saucepan over medium heat. Cook shallot, stirring, for 3 minutes or until softened. Add the remaining garlic. Cook, stirring, for 1 minute or until aromatic. Whisk in cream, stock, Worcestershire and mustard until well combined. Simmer gently for 2-3 minutes or until slightly thickened.
Arrange the pumpkin, oyster mushrooms and lentil mixture on a large serving platter. Drizzle with sauce.

8 comments:

DEZMOND 29/9/24 13:07: I sometimes do like to use oyster shrooms during Autumn und Winter. I often just bread them in glufree crumbs and fry them, but sometimes have to steam them first a bit because they can be too thick for just frying.
Tom 29/9/24 13:08: ...yet another autumn treat!
David M. Gascoigne, 29/9/24 13:19: If it has pumpkin and mushrooms I am already swooning!
Judee 29/9/24 13:25: What an extraordinary vegetarian dish!! I enjoyed reading about the background of the sauce too. Love your quote today- take it or leave it...
Federica Simoni 29/9/24 15:27: un piatto buonissimo!
eileeninmd 29/9/24 17:09: Angie, another delicious recipe! Thanks for sharing. Take care, have a wonderful week!
Bill 29/9/24 18:06: Yummy!
Królowa Karo 29/9/24 20:17: I love this pumpkin season!