The Unique Flavor of Mushrooms
Mushrooms have a distinct flavor profile – earthy, umami-rich, and sometimes slightly nutty. This makes them feel both rustic and refined. When choosing a drink pairing, the goal is to match the depth of the mushroom without overpowering it. Here are our top tips for a perfect match.
White Wine – Look for Texture and Subtle Oak
For creamy dishes like mushroom risotto, soup, or pasta with mushrooms and cream, a white wine with body and richness works beautifully:
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Oaked Chardonnay – buttery notes pair wonderfully with creamy or pan-fried mushroom dishes.
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Viognier or Pinot Gris – aromatic wines with low acidity and a round mouthfeel that highlight mushroom umami.
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Organic Burgundy or Jura whites – complex wines with light oxidation that work well with mushroom toast or chanterelle on sourdough.
Red Wine – Soft and Fruity Is Key
Red wine pairs well with mushrooms too, but avoid overly tannic or acidic styles. Instead, opt for:
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Pinot Noir – especially from Burgundy or Germany. Its silky tannins and berry character complement both pasta and roasted mushrooms.
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Gamay (Beaujolais) – light and fruity, ideal for simpler mushroom dishes like tarts or pies.
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Barbera – a slightly richer choice that still retains softness and freshness.
Beer – Malty and Earthy Notes
Hearty mushroom dishes like stews or pairings with game meats go beautifully with beer:
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Amber lagers or Vienna-style beers – their maltiness enhances mushroom umami.
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Belgian dubbels or dark ales – great with rustic, slow-cooked mushroom dishes.
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Sour ales or saisons – pair well with tangy accompaniments like pickled onions or vinegar-based dressings.
Non-Alcoholic – Full Flavor Without the Buzz
If you're skipping alcohol, choose drinks with depth and balance:
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Oolong or smoked teas – almost wine-like in complexity.
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Blackcurrant juice with soda water – a fruity, tangy combination.
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Non-alcoholic dark beers – for that malty, earthy feel that pairs well with mushroom dishes.
Think Umami, Earthiness, and Balance
Whether you're serving sautéed chanterelles on toast, a creamy soup with funnel chanterelles, or a porcini mushroom risotto, mushrooms bring deep umami to the plate. Let your drink mirror that – with wines that have roundness, beers with malt, or structured non-alcoholic options that hold their own.
