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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.

Mushroom Roast Pumpkin Salad @MirabeauWine
Marinated Mushroom and Roast Pumpkin Salad
Print Recipe
This salad is delicious, refreshing and a colourful starter course.
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Mushroom Roast Pumpkin Salad @MirabeauWine
Marinated Mushroom and Roast Pumpkin Salad
Print Recipe
This salad is delicious, refreshing and a colourful starter course.
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. To prepare the marinated mushrooms use a jar with a lid, or a bowl you can close with a plate or clingfilm.
  2. Clean your mushrooms and let them dry completely.
  3. Fry them for a couple of minutes in a pan with a bit of olive oil.
  4. 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.
  5. Swirl the marinade round gently, close the jar and put them in the fridge over night.
  6. You can make more as they will keep a couple of weeks if refrigerated and are delicious on a roast slice of bread as well.
  7. Peel the pumpkin, discard the insides and prepare small-ish cubes, season with some sea salt and pepper.
  8. 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 (just try one to make sure..).
  9. Take out the pieces of pumpkin and add the seeds to the pan.
  10. The seeds should pop open a little and be extra delicious.
  11. Use some of the flavoured oil from the mushroom jar and decant into a bowl.
  12. Add a small spoon of grainy mustard, salt and pepper and stir to make a vinaigrette.
  13. Arrange the washed salad leaves on each plate.
  14. Add some of the marinated mushrooms and warm roast pumpkin, sprinkle the pumpkin seeds over and using a spoon drizzle over some extra vinaigrette.
Recipe Notes

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!

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Mirabeau Wine

Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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