野菌菇金瓜盅Pumpkin Mushrooms Bowl

切除部分金瓜顶部，挖出适量的金瓜肉，备用。Cut off the top of the pumpkin and scoop out the seeds and flesh for later use.

大火蒸金瓜2分钟备用。Steam the pumpkin over high heat for 2 minutes and set aside.

将已挖出的金瓜肉，用中火蒸至软，加入适量的水，放入搅拌机中搅拌至滑。Steam the scooped-out pumpkin flesh until soft, then blend with water in a blender until smooth.

热锅放入少许油，放入姜、猴头菇、白玉菇及杏鲍菇，再加水及南瓜泥，最后加入调味料煮至浓稠。Heat a wok with a small amount of oil and add ginger, lion's mane mushroom, enoki mushroom, shiitake mushroom, and water, then add pumpkin puree and the seasonings. Cook until thickened.

将做法4的材料倒入金瓜内，以中大火蒸约10-15分钟至熟。Pour the mixture from step 4 into the pumpkin bowl, then steam over medium-high heat for about 10-15 minutes until fully cooked.