season and sauté in olive oil. Cut the cleaned mushrooms into slices, season and sauté in olive oil. Peel the pumpkin, remove the seeds, cut into cubes, cook with the finely chopped ginger in a broth made of sugar, white wine, honey, two tsp of tamarind paste and finish with a dash of whipped cream. Arrange everything on a flat plate and garnish with a basil leaf.
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