Have fun preparing this mushroom dish!
1. clean the mushrooms carefully. Chop parsley leaves into small pieces. Fry pumpkin seeds in a frying pan. Peel potatoes, cut into coarse pieces. Peel and finely dice shallots. Peel pumpkin, remove seeds and also cut into pieces. Cook potatoes and pumpkin in boiling salted water for 20-25 minutes, drain and steam well. Press through a press, add butter, season with salt and nutmeg. Keep the puree warm.
Season meat with salt and pepper all over. Brown in a frying pan in hot oil over medium heat. Add rosemary and cook in the heated oven on the 2nd rack from the bottom for 12 minutes at 170 °C (gas 1-2, convection oven not recommended). Remove from heat and let rest for 5 minutes wrapped in aluminum foil.
3. fry mushrooms and shallots in a frying pan in 2 tbsp. hot olive oil.
Roast for 5 min at high temperature, season with salt and season with pepper. Mix vinegar with the remaining pumpkin seed oil, olive oil, salt, pepper and chopped parsley. Remove the meat from the foil and cut into 8 pieces. Arrange on plates with pumpkin and strawberry puree and porcini mushrooms. Drizzle with the dressing and sprinkle with the pumpkin seeds.