Mushrooms with Pumpkin

Ingredients: For the Vegetable Stock:
3 cherry tomatoes, coarsely chopped
2 turnips, coarsely chopped
2 leeks, trimmed and coarsely chopped
2 carrots, coarsely chopped
2 potatoes, coarsely chopped
2 onions, coarsely chopped
1 celery stick, coarsely chopped
Salt

For the Mushrooms and Pumpkin:
1 lb and 5 oz (600 grams) mixed mushrooms, cut into thick slices if large11 oz (300 grams) pumpkin flesh, diced1 onion, thinly sliced1 oz (25 grams) butter
2 tablespoons extra virgin olive oil
3 tablespoons fresh flat-leaf parsley, chopped,
1 tablespoon chopped fresh marjoram
Salt and pepper Directions: Prepare the Vegetable Stock:
Place all the vegetables in a large saucepan, pour in 1.5 liters (2 and 1/2 pints) of water, add a pinch of salt and bring to a boil.

Lower the heat and simmer gently for about 20-25 minutes.

Remove from the heat and leave to cool slightly, then strain into a bowl pressing down well on the vegetables with a wooden spoon.

Prepare the Mushrooms and Pumpkin:
Heat the butter with the olive oil in a pan. Add the onion and cook over a low heat, stirring occasionally, for about 5-7 minutes.

Add the pumpkin and mushrooms. Increase the heat to high and cook for a few minutes.

Meanwhile, heat the vegetable stock in a small saucepan.

Season the mushroom mixture with salt and pepper. Lower the heat, pour in the hot stock and cook until tender.

Stir in the parsley and marjoram, and transfer to a warm serving dish. Serves 4.