Chili Garlic Mushrooms with Pinot Noir
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A useful dish that is unapologetically mushroom. Serve with toasted sourdough and a glass of Pinot Noir, or as a side to a subtle meat dish — veal, roasted chicken, or pan-fried eye fillet.
Ingredients
8–10 peppercorns
5 bay leaves
800g mixed mushrooms, cleaned*
1/3 cup olive oil
2 large garlic cloves, crushed
2 red chillis, finely chopped (or 1 tsp dried flakes)
1 lemon, juice and zest
Salt and pepper
To serve: Flat leaf parsley leaves, sliced toasted sourdough
Method
- Clean mushrooms by wiping them with a damp kitchen towel. Cut where needed but keep them intact where possible.
- Boil a large pot of salted water with peppercorns and bay leaves. Add mushrooms, boil 5 minutes, and drain.
- Sauté garlic, chilli, and lemon zest in olive oil until fragrant.
- Add mushrooms, lemon juice, salt, and pepper. Toss to coat and serve warm with parsley on sourdough.
Notes
* I used a selection of NZ-grown mushrooms: oyster, shiitake (from F&B), Swiss browns, and button mushrooms. Check online for local growers if your supermarket selection is limited.
If you forage wild mushrooms, always check with an expert — misidentification can be fatal.
This recipe is adapted from Antonio Carluccio's Vegetables — my all-time favourite cookbook.
Wine Pairing: Mushroom Dishes and Pinot Noir
Earth Meets Earth: Pinot Noir's forest floor notes echo mushrooms' umami, especially with Swiss brown or oyster varieties.
Lighter Structure, Big Impact: Pinot's silky tannins and acidity balance this deeply savoury, aromatic dish without overwhelming it.
Try With These Bottles
- Margrain River's Edge Pinot Noir – delicate and expressive, with Martinborough finesse and savoury lift.
- Super Nanny Pinot Noir – bolder and darker; ideal with added roasted chicken or eye fillet.
Serving tip: Chill your Pinot Noir slightly (15–16°C) to lift its acidity and complement the garlicky warmth of this dish.