Marinated Mushroom and Roast Pumpkin Salad for Autumn Weather
Often, 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. You can prepare the mushrooms a day in advance if you can, 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, refreshing and a colourful starter course.
To feed 4 (just multiply for a larger party)
Pumpkin: Red Kuri squash is called Potimarron France, alternatively a nice slice of a 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 dishes rustic sweet and umami flavours, but any Rosé from the Mirabeau range would be well suited.
Wishing you bon appétit!