Pumpkin Wedges with Mixed Wild Mushrooms is a modern British recipe for a classic vegetarian dish of grilled or barbecued pumpkin wedges served with wild mushrooms and sage-flavoured butter that makes and excellent meal for Halloween or Bonfire Night. The full recipe is presented here and I hope you enjoy this classic British version of: Pumpkin Wedges with Mixed Wild Mushrooms.
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Ingredients:
2kg pumpkin cut into generous wedges (one for each person)
1 tbsp olive oil
120g butter
12 sage leaves, chopped
1 tsp sherry vinegar (or cider vinegar)
600g mixed wild mushrooms, sliced
salt and freshly-ground black pepper, to taste
Method:
Bring a pan of salted water to a boil, add the pumpkin wedges and cook for about 12 minutes to parboil (do not cook too soft, or they will not hold their shape). Drain in a colander then brush with the oil and either chargrill on a barbecue or cook on a hot griddle pan (they will be done in about 6 minutes per side).
In the meantime, melt 100g of the butter in a small pan over high heat. Season liberally with salt and black pepper and continue cooking until the butter begins to smell nutty. Add the sage leaves and vinegar and stir to combine. Take off the heat and set aside.
Melt the remaining butter in a large frying pan then add the mushrooms and stir-fry over high heat for about 10 minutes, or until cooked through.
To serve, arrange a wedge of the pumpkin on each plate then top with a mound of the fried mushrooms. Spoon over the sage-flavoured butter and serve.
