Tag: autumn recipes

Cream of Mushrooms and Potatoes with Parmigiano Reggiano Cheese

Elsie_B
www.wineloversbox.co.uk - Cream of mushrooms and potatoes recipe

Winter is the perfect time to indulge in hearty, warming dishes, and this Cream of Mushrooms and Potatoes with Parmigiano Reggiano cheese hits all the right notes. Rich, creamy, and full of earthy flavours, it’s a comforting bowl of goodness that’s easy to prepare. Pair it with a perfectly selected wine, and you have a meal that’s guaranteed to impress.

Recipe: Cream of Mushrooms and Potatoes

Serves: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes | Difficulty: Easy

Ingredients

  • 500g mixed mushrooms (button and honey mushrooms)
  • 2 medium potatoes, peeled and diced
  • 1 shallot, finely chopped
  • Hot vegetable stock as needed
  • 1 knob of butter
  • Fresh thyme, fennel, and sage
  • 3 tablespoons Parmigiano Reggiano cheese, grated
  • Olive oil
  • Salt and pepper

For the accompaniment:

  • Sliced whole wheat bread
  • Goat’s cheese as needed
  • Aromatic herbs

Method

  1. Prepare the Mushrooms: Remove any soil from the honey mushrooms and trim the lower stems. Boil them in salted water for 15 minutes, skimming the surface frequently to eliminate toxins. Drain and set aside.
  2. Sauté the Vegetables: Heat olive oil in a pan and sauté the shallot until translucent. Add the sliced mushrooms and diced potatoes. Cook for a few minutes, stirring.
  3. Simmer: Cover with hot vegetable stock, season with salt and pepper, and cook until the vegetables are soft enough to purée.
  4. Blend: Purée the soup with an immersion blender. Add the butter and Parmigiano Reggiano cheese, blending until smooth. Adjust the consistency with more stock if needed.
  5. Serve: Ladle the soup into bowls and garnish with reserved honey mushrooms, aromatic herbs, and a drizzle of olive oil. Serve with oven-toasted bread and goat’s cheese.

Wine Pairing Suggestions

A dish this rich and earthy calls for wines that complement its creamy texture and savoury depth.

White Wines

  • Chablis: With crisp acidity and subtle minerality, this wine balances the soup’s creaminess perfectly.
  • Pouilly-Fumé: This Sauvignon Blanc offers notes of citrus and herbs that enhance the earthy mushrooms.

Red Wines

  • Côtes de Provence: A light, fruity red with hints of raspberry and spice for an elegant pairing.
  • Nero d’Avola: This bold Sicilian red brings notes of dark fruits and a touch of smokiness – perfect for hearty winter soups.

Serving Tips

  • Make It a Meal: Pair the soup with a side salad of winter greens and roasted nuts.
  • Presentation Matters: Garnish with a swirl of cream or extra Parmigiano Reggiano.

Whether you’re hosting a holiday dinner or looking for a cosy meal to warm up your December evenings, this Cream of Mushrooms and Potatoes with Parmigiano Reggiano Cheese is sure to satisfy. Pair it with one of our suggested wines, and you’ll have a meal that’s both comforting and sophisticated.

Let us know how your soup turned out and share your wine pairings in the comments and on social media!

Sweet Potato Soup with Crispy Prosciutto di Parma

Elsie_B
A bowl of sweet potato soup topped with crispy Prosciutto di Parma.

Looking for a cosy, warming recipe to enjoy this autumn? This Sweet Potato Soup with Crispy Prosciutto di Parma is the perfect balance of creamy, comforting flavours and crunchy, savoury toppings. Ideal for a midweek dinner, this easy soup recipe will quickly become a favourite for chilly evenings.

Whether you’re serving it as a starter or a main course, it’s guaranteed to impress with its rich texture and bold flavours. So, grab your apron and let’s dive into this comforting, crowd-pleasing recipe!

Ingredients for Sweet Potato Soup

(Serves 4)

  • 2 large sweet potatoes, peeled and diced
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 750ml vegetable stock
  • 100ml double cream (optional, for extra creaminess)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Olive oil
  • 4 slices of Prosciutto di Parma
  • Fresh parsley, chopped (to garnish)
  • Salt and pepper to taste

Step-by-Step Recipe Instructions

  1. Sauté the Aromatics
    Heat a drizzle of olive oil in a large saucepan over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant.
  2. Cook the Sweet Potatoes
    Add the diced sweet potatoes, cumin, and smoked paprika to the saucepan. Stir well to coat the potatoes in the spices. Pour in the vegetable stock and bring to a boil. Reduce the heat and let it simmer for 20-25 minutes, or until the sweet potatoes are tender.
  3. Blend Until Smooth
    Remove the soup from the heat and let it cool slightly. Use a handheld blender (or a stand blender) to blend the soup until smooth. For a creamier texture, stir in the double cream. Season with salt and pepper to taste.
  4. Crisp the Prosciutto
    While the soup is simmering, place the slices of Prosciutto di Parma on a baking tray lined with parchment paper. Bake at 200°C (180°C fan) for 8-10 minutes, or until crispy.
  5. Serve and Garnish
    Ladle the soup into bowls and top with crispy Prosciutto di Parma. Garnish with a sprinkle of fresh parsley and a drizzle of olive oil if desired.

Wine Pairing Suggestions for Sweet Potato Soup

The sweet and earthy flavours of the soup and the savoury crunch of the Prosciutto di Parma make it a versatile dish for wine pairings. Here are our top picks:

  • Viognier: This white wine’s floral notes and subtle sweetness complement the soup’s creamy, spiced base.
  • Grenache Blanc: With its medium body and hints of citrus, this wine balances the soup’s richness.
  • Pinot Noir: For red wine lovers, a light-bodied Pinot Noir with red fruit notes pairs beautifully with the salty, smoky Prosciutto.

Why This Soup is Perfect for Autumn

There’s something about the combination of sweet potatoes and aromatic spices that makes this dish feel like a warm hug. The crispy Prosciutto di Parma adds just the right amount of savoury contrast, turning this simple soup into a dish worthy of any dinner table.

Ready to give it a go? This easy soup recipe is perfect for a midweek dinner or a cosy night in. Pair it with one of our wine suggestions, and you’re set for the ultimate comfort meal.

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Linguine alla Parmigiana Recipe

Elsie_B
www.wineloversbox.co.uk - Linguine alla Parmigiana recipe

This recipe for Linguine alla Parmigiana is a true Italian comfort food classic, featuring tender linguine pasta tossed with a creamy Parmigiano-Reggiano sauce, fragrant spring onions, sweet peas, and savoury Parma ham. It’s a simple dish that lets the quality of the ingredients shine through, making it a perfect choice for a cosy night at home.

Ingredients

  • 100g (4oz) Parmigiano-Reggiano cheese, finely grated, plus extra for serving
  • 400g (14oz) linguine or spaghetti
  • 25g (1oz) unsalted butter
  • 1 bunch spring onions, finely chopped
  • 4 tablespoons dry white wine
  • 150g (5oz) frozen petit pois or garden peas, thawed
  • 100g (4oz) Parma ham, thinly sliced
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves, for garnish

Method

  1. Grate the Parmigiano-Reggiano cheese finely and set aside.
  2. Cook the pasta according to package directions until al dente.
  3. While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the spring onions and sauté until softened, about 2 minutes.
  4. Add the white wine to the skillet and let it simmer for a minute or two until reduced slightly.
  5. Stir in the peas, Parma ham, and grated Parmigiano-Reggiano cheese. Season with salt and pepper to taste.
  6. Drain the cooked pasta and add it to the skillet with the sauce. Toss gently to coat the pasta evenly.
  7. Garnish with fresh basil leaves and serve immediately.
  8. Enjoy with a glass of your chosen wine pairing.

White Wine Pairings:

• Pinot Grigio: This crisp and refreshing white wine from Italy offers a refreshing contrast to the dish’s creamy sauce. Its citrus and pear notes will complement the Parmigiano-Reggiano and peas.
• Sauvignon Blanc: Another excellent choice, Sauvignon Blanc brings vibrant acidity and herbal notes to the pairing. Its grassy and gooseberry flavours will cut through the richness of the dish and enhance the fresh flavours of the spring onions and peas.

Red Wine Pairings:

• Sangiovese: A lighter-bodied red wine from Italy, Sangiovese offers cherry and plum aromas that pair well with the tomato notes in the dish. Its medium acidity and soft tannins won’t overpower the delicate flavours of the pasta.
• Pinot Noir: Known for its elegance and finesse, Pinot Noir brings delicate cherry and raspberry notes to the pairing. Its subtle earthiness will complement the Parmigiano-Reggiano and Parma ham, while its acidity will balance the richness of the dish.

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Butternut Squash Risotto with Parma Ham Crisps and Fresh Pesto Recipe

Elsie_B
www.wineloversbox.co.uk – healthy butternut squash recipes

A fantastic winter recipe thar is easy to make, warming, and delicious. The risotto is creamy and packed with flavour, and the parmesan ham crisps add a salty, crispy touch. The fresh pesto is the perfect finishing touch, adding a bright, herbaceous flavour.

www.wineloversbox.co.uk – butternut squash recipes

Ingredients:

  • 1kg butternut squash, peeled and cut into bite-size chunks
  • 3 tbsp olive oil
  • Bunch of sage leaves picked , half roughly chopped, half left whole
  • 1 ½ ltr good quality vegetable stock
  • 50g unsalted butter
  • 1 shallot, finely chopped
  • 300g risotto rice (Arborio or Carnarolli)
  • 1 small glass dry white wine
  • 50g Parmesan, finely grated

For the pesto:

  • ½ garlic clove, peeled and roughly chopped
  • 1 handful of basil, roughly torn
  • 55g/2oz pine nuts
  • 55g/2oz fresh Parmesan, finely grated
  • 150ml/1/4-pint olive oil
  • salt and pepper

Method:

  1. Preheat the oven to 180C. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 15-20 minutes until cooked through.
  2. Bring the stock to the boil and keep on a low simmer.
  3. In a separate pan, melt half the butter over a medium heat. Stir in the shallot and cook gently for 8-10 minutes until soft but not coloured, stirring occasionally.
  4. Add the rice stirring continuously until the rice is shiny and the edges of the grain start to look transparent.
  5. Pour in the wine and simmer until totally evaporated.
  6. Add the stock, a ladleful at a time, and stir the rice over a low heat for 20 minutes until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
  7. Gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper.
  8. When the squash is cooked, mash half of it to a rough purée and leave half whole.
  9. When the risotto is just done, stir though the purée, then add the cheese and butter and leave to rest for a few minutes.
  10. Serve the risotto scattered with the whole chunks of squash, fresh pesto and the crisp sage leaves.

To make the pesto:

www.wineloversbox.co.uk – butternut squash recipes
  1. Place all the ingredients in a mortar and pound well with the pestle to make a rough paste.
  2. Season to taste.
  3. Alternatively, place the ingredients in liquidiser and blend until smooth.

Wine Pairing

This dish is perfect for a winter night in with a good glass of wine. Here are a few suggestions:

  • Pinot Noir: This is a classic pairing for butternut squash. The earthy, mushroomy flavours of pinot noir will complement the sweetness of the squash.
  • Chardonnay: Chardonnay is another good choice. The buttery, oaky flavours of chardonnay will stand up to the richness of the risotto.
  • Sauvignon Blanc: Sauvignon blanc is a refreshing choice that will cut through the richness of the risotto. The grassy, citrusy flavours of sauvignon blanc will also complement the fresh pesto.

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One-Pot Aubergine & Mozzarella Bake

Elsie_B
www.wineloversbox.co.uk - One-Pot Aubergine & Mozzarella Bake recipe

A great vegetarian one-pot recipe, perfect for a quick and easy mid-week meal this autumn.

  • Serves 4
  • Preparation time: 10 minutes
  • Cooking time:         20 minutes
  • Allergens:                Dairy, Gluten, Sulphites (dependent on white wine used)

Ingredients:

  • 1 jar of Opies Cocktail Onions, rinsed and drained
  • 2 large Aubergines, cut into 3cm slices
  • 5 tbsp Olive Oil
  • 3 Garlic Cloves, sliced
  • 1 tin Chopped Tomatoes
  • 100ml White Wine
  • 2tsp Dried Oregano
  • 1 Mozzarella Ball
  • 25g Parmesan Cheese
  • 75g Breadcrumbs
  • Chopped Herbs to garnish

Method

  1. Pre-heat the oven to 180°C.
  2. Take a large frying pan, add 1-2tbsp of the olive oil and cook the aubergines slices in batches over a high heat. Ensure the aubergines get nicely browned for maximum flavour.
  3. Transfer the aubergines to a snug oven dish, overlapping the slices.
  4. Add 1tbsp of olive oil to the frying pan and cook the cocktail onions until they start to brown. Add the sliced garlic and cook for 1 minute. Pour in the white wine, tinned tomatoes, dried oregano and season with salt and pepper. Spoon over the aubergines.
  5. Tear the mozzarella and place over the dish. Then sprinkle over the parmesan and finally scatter over the breadcrumbs.
  6. Bake for about 20 minutes until the cheese is hot and bubbling. Serve with crusty bread.

Tip: Ciabatta makes the best breadcrumbs, however, any thick crust bread will work well.

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Roasted Potatoes and Chestnuts with Parma Ham Recipe

Elsie_B
wineloversbox.co.uk - autumn recipes

Here’s a simple yet rich recipe that celebrates the arrival of chestnut season, one of the true flavours of autumn. This warm and homey dish with chestnuts, roasted potatoes, and Parma Ham is the perfect choice for cold autumn weekends.

Ingredients

  • 700g potatoes
  • 400g chestnuts
  • 100g Parma Ham in strips
  • Some slices of Parma Ham
  • 1 small spring of rosemary, bay leaf
  • 1 clove of unpeeled garlic
  • Extra virgin olive oil
  • Salt
  • Pepper

Method

  • First, cook the chestnuts in boiling water with the bay leaf and a pinch of salt.
  • When they are ready, drain, peel and cut them.
  • Arrange the potatoes on a greased baking tin, add a clove of unpeeled garlic, the strips of Parma Ham and the rosemary.
  • Roast in the oven at 200ºC for 15 minutes.
  • Add the chestnuts and continue cooking for 10 more minutes. Season with salt and pepper.
  • To add the final touch, serve with slices of Parma Ham.
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