Porcini Mushroom Casserole with Pumpkin Sauce

Line Dariol molds (150 ml) with transparent foil. Heat oven to 160 °C. Clean porcini mushrooms and cut into cubes. Cut shallots and garlic into small pieces and roast them together with the mushrooms in olive oil until golden brown. Dice the toast, cut the basil into strips and mix with the mushrooms. Separate the eggs. Whisk yolks with cream, salt and pepper and mix with mushroom mixture. Let the mixture stand for 10 minutes. Beat the egg whites until stiff and fold in. Pour the mixture into the ramekins. Place in a deep baking tray and add enough hot water so that the ramekins are two fingers high in the water bath. Bake the casseroles in the oven for approx. 35 – 40 minutes. For the sauce: dice the shallots and pumpkin and sauté in a little butter. Add paprika powder and deglaze with white wine and cognac. Pour in vegetable stock and cook slowly until soft. Season with salt, pepper and pressed garlic clove. Add cream and puree sauce with a hand blender. Heat again and thicken with a little cornflour if necessary. Turn out the casseroles from the ramekins. Before serving, briefly blend the sauce again to a foam and arrange together with the fried slices of potatoes with thyme. Garnish with drops of kernel oil.

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