Pumpkin Waffles with Mushroom Shrimp

Ingredients

• 300 g pumpkin flesh (e.g., butternut squash)
• 50 g liquid butter
• 1 egg
• 150 ml Milk (3.5% fat)
• 100 g cornmeal (polenta)
• 100 g spelt whole‑grain flour
• Salt
• 200 g king oyster mushrooms
• 1 Shallot
• 250 g Cherry Tomatoes
• 400 g shrimp (pre‑cooked; peeled; deveined)
• 2 tbsp olive oil
• Pepper
• 0.25 tsp Dried thyme
• 5 g basil (0.25 bunch)

Instructions

1. 1.

   Grate the pumpkin flesh finely. Whisk together butter, egg and milk. Fold in cornmeal, flour and pumpkin, seasoning with salt. Let the batter rest for 15 minutes.

2. 2.

   Meanwhile clean and chop the mushrooms. Peel and mince the shallot. Wash and halve the tomatoes. Pat the shrimp dry and season with salt and pepper.

3. 3.

   Preheat a non‑stick waffle iron. Drop 2–3 tbsp of batter onto each section and bake until golden brown, about 4 minutes per waffle.

4. 4.

   In a pan heat olive oil over medium heat. Sauté the shallots for 2 minutes, then add tomatoes and shrimp, cooking for 4 minutes. Add mushrooms and cook for another 5 minutes. Pour in 3–4 tbsp water and simmer for 2 more minutes, seasoning with salt, pepper and thyme.

5. 5.

   Wash and dry basil leaves. Arrange waffles on four plates, top with the mushroom‑shrimp mixture, and garnish with basil.