Marinated Mushroom and Roast Pumpkin Salad for Autumn Weather
Maison Mirabeau Wines · Provencal Recipes · Salad · TasteOften, as the weather turns cooler, the tendency is towards warm, slow-cooked meals and roasted meats. These menus beg for a table of good friends and great wine. However, you don’t want the meal to be too “heavy,” this tasty combination of autumn vegetables – marinated mushroom and roast pumpkin salad – is a perfect starter course with plenty of colour. Market stands in Provence at this time of year are graced with bright pumpkins and wild mushrooms. If you wish, you can prepare the mushrooms a day in advance to give them time to soak up the herb and garlic marinade and be extra delicious. …Continue reading here for the original post. The recipe (and wine pairing suggestion) is below.

Marinated Mushroom and Roast Pumpkin Salad
This salad is delicious and refreshing and is a colourful starter course.
Equipment
Ingredients
- 150 grams woodland mushrooms best to choose a mixture (see note)
- 2 garlic cloves
- bunch thyme
- 1 small pumpkin like a Red Kuri squash (see note)
- handful pumpkin seeds
- colourful mixed salad like oak leaf, spinach, and radicchio
Instructions
- To prepare the marinated mushrooms, use a jar with a lid or a bowl you can close with a plate or clingfilm.
- Clean your mushrooms and let them dry completely.
- Fry them for a couple of minutes in a pan with a bit of olive oil.
- Add them to the bowl and cover them completely with good-quality olive oil, some sprigs of thyme, two garlic cloves and a splash of vinegar.
- Swirl the marinade around gently, close the jar and put it in the fridge overnight.
- You can make more than needed, as they will keep a couple of weeks if refrigerated. They are also delicious on a roast slice of bread.
- Peel the pumpkin, discard the insides and prepare small-ish cubes. Season with some sea salt and pepper.
- Roast them in olive oil (be careful not to turn the heat up too much as olive oil burns easily) until they are nice and golden brown on the outside and sufficiently cooked on the inside (try one to make sure..).
- Take out the pieces of pumpkin and add the seeds to the pan.
- The seeds should pop open a little and be extra delicious.
- Use some of the flavoured oil from the mushroom jar and decant it into a bowl.
- Add a small spoon of grainy mustard, salt and pepper, and stir to make a vinaigrette.
- Arrange the washed salad leaves on each plate.
- Add some of the marinated mushrooms and warm roast pumpkin. Sprinkle the pumpkin seeds over, and using a spoon, drizzle over some extra vinaigrette.
Notes
Pumpkin: Red kuri squash is called potimarron in France; alternatively, a nice slice of Muscat squash works well, too.Mushrooms: I used chestnut mushrooms and chanterelles.We've served this dish with our Mirabeau Classic, which beautifully complements the dish's rustic sweet and umami flavours, but any Rosé from the Mirabeau range would be well suited.Wishing you bon appétit!
Tried this recipe?Let us know how it was!
Other Super Salads to Savour
Smoky Eggplant with Marinated Tomato Salad
Smoky eggplant with tomato salad is a perfect dish to enjoy on a summer afternoon with family or friends!
Check out this recipe
Duck, Roasted Pear and Spinach Salad
This is an easy salad, perfect for a quick lunch.
Check out this recipe
Salade Niçoise
A lovely collection of fresh potatoes, tomatoes, olives, beans, herbs, and tuna on a delightful bed of crisp green lettuce dressed with a light and tangy vinaigrette and anchovy filets.
Check out this recipe
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Driving in France Tips for French RoadsRelated Provence Articles
The Summer Truffle Festival in Aups is a Culinary Treat – Don’t Miss Out!
June 23, 2025
Located between the Mediterranean coast and the Alps, the village of Aups sits at 505 metres (1,657 ft). Considered the capital of the Haut-Var, this mid-sized town has a population of roughly 2200 residents. However, on a busy summer weekend, Aups attracts many visitors. It is considered the “gateway” to the Verdon Regional Natural Park, …
Make this Provencal Summer Menu Inspired by Seasonal Flavours
June 20, 2025
Cynthia Moos is a Provence native and the founder of Best French Forever, a lifestyle brand dedicated to women inspired by the Provençal art de vivre. Her mission is to invite women to slow down, reconnect with themselves, and curate a life they love. We asked Cynthia if she would curate our 2025 summer menu. …
Where to Eat in Provence? Domaine la Pierre Blanche is a Food Lovers’ Paradise
June 18, 2025
As the sun gracefully dips behind the Alpilles, the landscape is bathed in a gentle golden glow that dances across the grapevines, offering a prelude to an enchanting evening in Provence. This region’s luminous light, which has long captured the imaginations of celebrated artists, serves as a backdrop to the “Rosé Mule,” a tantalizing cocktail …
Good Food and Cozy Dining in St-Rémy at Le Marilyn
June 16, 2025
My wife and I live part of the year in St-Rémy-de-Provence, and one of our favourite restaurants for cozy dining is Le Marilyn. We always receive a warm welcome, the food is consistently good, and the dining room is one of the most charming around. Owner Chantal Büchner has been in the restaurant business since …
No Comment