When it comes to pairing wine with mushrooms, we turned to expert, Christopher Czarnecki, chef and owner of the mushroom-focused restaurant The Joel Palmer House located in Oregon’s Willamette Valley. A restaurant devoted to mushrooms? Only in Oregon!
“Pinot noir and mushrooms are a match made in heaven,” Czarnecki explains. Popular mushrooms, like porcini and morels, have woodsy and earthy characteristics that mimic those found in top-quality pinot noir, especially pinots from Oregon.” The perfect example of how these work together can be found in Czarnecki’s Beef Stroganof. Pair with:
What about beyond pinot? Czarnecki recommends, “Start thinking outside the box when you think about mushrooms in general.” Take into consideration how you cook the mushrooms and what else is in the dish. For a creamy and comforting mushroom risotto, opt for a wine to mimic the rich, creamy, and savory flavors in the dish, like an oaked chardonnay.
But don’t stop there. Just because there’s no meat in a dish doesn’t mean we need to give up red wine. Grilled portabello mushroom burgers mimic the meatiness of a traditional beef burger. These call for robust and fruity red wines like zinfandel or syrah. Try:
We asked chef what the most unique mushroom dish he has on his menu right now. An indulgent foie gras dish with candy cap mushrooms, caramelized onions, quince glaze, pinot poached pear, and brioche. Wow!