Garlic Herb Mushroom Pasta
Garlic Herb Mushroom Pasta pairs well is Cabernet Sauvignon because the earthy mushrooms and garlic match the savory depth in Cabernet, and the wine’s structure holds up well if the pasta is rich or creamy.
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Roasted Mushroom
Cabernet Sauvignon pairs beautifully with roasted mushrooms because both share earthy, savory flavors and a touch of umami. The wine’s tannins and structure complement the meaty texture of mushrooms, while its dark fruit and herbal notes balance their roasted depth, creating a rich, harmonious pairing.
Mushroom Quiche
A savory mushroom quiche pairs beautifully with Nebbiolo because the wine’s earthy, floral notes complement the mushrooms, while its acidity cuts through the richness of the eggs and cream.
Spicy Quinoa with Asparagus and Shiitake Mushrooms
Pinot Noir pairs well with Spicy Quinoa with Asparagus and Shiitake Mushrooms because its earthy notes complement mushrooms, while its acidity balances spice and freshness in the dish.
Wild Mushroom and Lentil Bourguignon
The term bourguignon refers to a recipe that is prepared in the style of the French region of Bourgogne (known as Burgundy in English). Burgundy is one of France’s major wine-making regions, producing both red and white wines—although the wine most people associate with the name Burgundy is red. Wild mushrooms and lentils are a great change to the traditional beef bourguignon. Spruceeats
Portobello Mushrooms
A large dark mature cultivated mushroom noted for its meaty texture that is of the same variety of button mushroom as the cremini.
A simple and delicious wine pairing for portobello mushrooms is Pinot Noir. Its earthy, savory notes complement the mushroom’s umami richness without overpowering it.
A simple and delicious wine pairing for portobello mushrooms is Pinot Noir. Its earthy, savory notes complement the mushroom’s umami richness without overpowering it.
Portobello Mushroom Burger
Sirloin Steak Mushrooms and Truffle Oil
Recipe from Napa Cellars
INGREDIENTS:
3 Tablespoons Worcestershire sauce
3 Tablespoons soy sauce
1 teaspoon minced garlic
2 Tablespoons olive oil
¼ cup dry red wine
2 Tablespoons red wine vinegar
1–2 thick top sirloin steaks, about 1¾–2 pounds total
½ lb. very large fresh mushrooms (portobello or porcini)
Olive oil for brushing mushrooms
1–2 teaspoons truffle oil
1 Tablespoon fresh tarragon leaves, chopped
INSTRUCTIONS:
Mix first 6 ingredients in a flat non–reactive dish. Add the steak and turn to cover both sides well. Cover and marinate in refrigerator for several hours, turning once.
Bring meat to room temperature while you prepare a medium–hot barbecue fire. Quickly rinse and dry the mushrooms. Drain off marinade from meat and bring it to a low boil for 1 minute in a small saucepan.
Brush mushrooms generously with marinade and cook them and steak on the hot grill, brushing mushrooms with marinade 2–3 times more and turning both as needed. Mushrooms need less heat and will be cooked first; remove them and continue cooking meat until it reaches desired doneness. Remove steak from heat and let it rest with mushrooms in a warm place for several minutes.
Cut the mushrooms in large pieces (quarters if possible) and pile them irregularly on individual warm plates. Slice meat about / inch thick and arrange beside the mushrooms. Drizzle all with accumulated cooking juices and truffle oil; sprinkle with chopped tarragon. Pass sauce separately
INGREDIENTS:
3 Tablespoons Worcestershire sauce
3 Tablespoons soy sauce
1 teaspoon minced garlic
2 Tablespoons olive oil
¼ cup dry red wine
2 Tablespoons red wine vinegar
1–2 thick top sirloin steaks, about 1¾–2 pounds total
½ lb. very large fresh mushrooms (portobello or porcini)
Olive oil for brushing mushrooms
1–2 teaspoons truffle oil
1 Tablespoon fresh tarragon leaves, chopped
INSTRUCTIONS:
Mix first 6 ingredients in a flat non–reactive dish. Add the steak and turn to cover both sides well. Cover and marinate in refrigerator for several hours, turning once.
Bring meat to room temperature while you prepare a medium–hot barbecue fire. Quickly rinse and dry the mushrooms. Drain off marinade from meat and bring it to a low boil for 1 minute in a small saucepan.
Brush mushrooms generously with marinade and cook them and steak on the hot grill, brushing mushrooms with marinade 2–3 times more and turning both as needed. Mushrooms need less heat and will be cooked first; remove them and continue cooking meat until it reaches desired doneness. Remove steak from heat and let it rest with mushrooms in a warm place for several minutes.
Cut the mushrooms in large pieces (quarters if possible) and pile them irregularly on individual warm plates. Slice meat about / inch thick and arrange beside the mushrooms. Drizzle all with accumulated cooking juices and truffle oil; sprinkle with chopped tarragon. Pass sauce separately
Stuffed Mushrooms
Cremini Mushrooms
Pinot Noir is known for its earthy, mushroom-like aromas, making it a natural match for cremini mushrooms. It’s typically light to medium-bodied, which complements the mushroom’s subtle flavors without overpowering them. Look for an Old World Pinot from Burgundy for more pronounced earthiness.
