Separate the mushrooms into two groups: large and dense, and thin and delicate. Slice the larger ones into chunks.
Heat half the butter in a wide pan and, when it begins to sizzle, add the onion and cook over a moderate heat, stirring often, until caramelized to a good deep golden colour. Then add the leek and cook until that has just wilted.
Add half the mushrooms (start with the denser ones) and cook over a moderate heat until they wilt. Tip into a bowl and cook the rest in the remaining butter until they wilt. Mix together with the herbs and hazelnuts and season well.
Spoon the mixture into the hollowed-out pumpkins and place their ‘lids’ back on. Put into a roasting dish, adding 1cm of hot water to the dish.
These are terrific served as a main course served with salad, or the slow-cooked beans.
© 2007 Peter Gordon. All rights reserved.