Wild Mushroom Pumpel with Spinach

Wild Mushroom Pumpel with Spinach

I think fall is the time of the year I like the most of the four seasons.
The days are getting shorter, the sun is lower and I love the comfort and coziness of the warm house.

But this morning nothing could hold me much inside.
After all, what could be nicer than putting on a thick jacket and rubber boots and walking through the still deserted forest in the early morning hours?

The first rays of sunlight appeared already in the treetops and conjured a glorious light on the mossy forest floor.
While others are still comfortably lying in bed, I enjoyed my walk very much.

And in addition to my happiness, the forest offers us tons of mushrooms this year.

And that's why I got up pretty early this morning: because I needed a few more mushrooms for my new recipe.

The search was worth it and it didn't take long and I could happily walk back home with a full basket of delicious mushrooms.


Usually we just fry the mushrooms with onions and tomatoes and eat it on a slice of bread.
But since there are so many mushrooms out there right now, we wanted to create another delicious mushroom recipe.


We mostly use whole grain spelt flour for baking.
Like this the mushroom pumpel get a nice and crispy crust. And in addition, it's much healthier than wheat flour.


We serve a fresh salad with almost every meal.
This makes the dish very colorful and provides us with a lot of vitamins.


We loved the pumpel and hope you do as well.

Do you have a favorite mushroom recipe?

Have an awesome fall day and good luck in finding a lot of mushrooms.

Wild Mushroom Pumpel with Spinach

Wild Mushroom Pumpel with Spinach
  • Author: go-healthy
  • Posted on: Oct. 1, 2015
  • Category: Main dish
  • Type: Vegan
  • Preparation time: 1:00:00
  • Servings: 4


time refers to the preparation without letting the dough rise

  • for the dough
  • 400g wholemeal spelt flour
  • 180ml warm water
  • 20g fresh yeast
  • 3 tablespoons of olive oil
  • sea ​​salt

  • for the filling

  • wild mushrooms
  • 1 onion
  • 1 tomato
  • salt and pepper
  • 300g defrosted spinach
  • 3 tablespoons Oat Cuisine (non-dairy cream)


  1. Dissolve the yeast in the warm water.
  2. Pour the yeast water, olive oil and salt to the flour and knead well.
  3. Let the dough rise for about 1-2 hours.
  4. Chop the onion and tomato and fry in a little oil for 3 minutes.
  5. Clean and chop the mushrooms and add to the onion and tomato. Season with salt and pepper.
  6. Fry for approximately 30 minutes.


  1. Mix the mushrooms, spinach and Oat Cuisine.


  1. Divide the dough into 4 parts, roll out and fill each part with the wild mushroom / spinach mixture.
  2. Fold the dough in every corner like a small packet and place with the closed side down in an oiled baking dish.
  3. Bake the mushroom pumpel for about 20-30 minutes at 180 degrees.
  4. After 15 minutes sprinkle the pumpel with some water for a crispy crust.


Instead of wild mushrooms, you can also use canned mushrooms or other fillings of your choice.

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