Fine forest aromas – wine and food in autumnal harmony
Wine with food brings the natural elegance of the forest directly to the plate: chestnut mushrooms, gently roasted with parsley and shallots, are a wonderfully earthy delicacy for lovers of fine mushroom cuisine. This autumnal combination of wine and food thrives on balanced flavors – the chestnut mushrooms bring a pleasantly nutty, mild taste, while shallots with sweet spice and parsley with freshness round off the dish. The mushrooms release an intense, wintery aroma when roasted, which is brought to the fore with butter and just a few additional ingredients. The result is a dish that is convincing both as a vegetarian starter in its own right and as a sophisticated side dish, gaining its strength through aromatic clarity and a focus on the best regional ingredients.
Ideal wine accompaniment: Pinot Blanc QbA Pfalz (Germany)
A light Pinot Blanc QbA from the Palatinate offers precisely that balance of freshness, elegance and subtle fruit that so harmoniously supports chestnut roulades with shallots and parsley. The wine brings aromas of yellow apple, pear and white flowers together with a characteristic, fine minerality. Its restrained acidity harmonizes excellently with the mildly nutty character of the mushrooms and the sweetish note of the shallots, while the slender body retains lightness and gives the dish a transparent frame. The cool clarity for which Palatinate Pinot Blancs are known ensures that the fine mushroom aromas are not masked but subtly underlined – creating a clearly accentuated food pairing that elegantly complements autumn cuisine.
Further wine recommendations for this dish
Pinot Gris QbA (Baden, Germany)
Pinot Gris from Baden combines maturity and finesse. Its notes of quince, yellow apple and a subtle hint of almond lend the dish a straightforwardness without heaviness. The moderate fruit and fine smoothness harmonize perfectly with the nutty aroma of the chestnut mushrooms. Its freshness balances out the buttery texture of the mushrooms, while its body balances and prolongs the fine parsley accents. The distinguished, restrained acidity ensures that the pairing remains balanced. This combination brings Baden opulence and German precision to the plate.
Sancerre AOC (Loire, France)
Sancerre is exemplary for its mineral freshness and fragrant herbaceousness. The cool citrus notes and the typical “flint” character go charmingly with fried mushrooms and particularly emphasize the fresh note of parsley. The concise but elegant acidity of this Sauvignon Blanc makes for a dynamic palate and gives new energy to every bite. Its green, yet delicately fruity style plays with the sweet shallot aroma and pulls the mushroom freshness in a refined, light-footed direction – ideal for mushroom-based autumn cuisine with a mineral coolness.
Chardonnay (without wood) IGP Pays d’Oc (Languedoc, France)
An unbarricaded Chardonnay brings freshness and clarity to the dish and scores with aromas of lemon, ripe apple and a subtle creaminess on the finish. Its medium fruitiness emphasizes the sweetness of the shallots and harmoniously integrates the mushroom, while its lean structure ensures transparency. The lack of wood spice emphasizes the subtle forest aromas of the mushrooms, so that neither fruit nor acidity dominate. This combination brings southern French elegance and uncomplicated enjoyment to the side of the vegetarian classic.
Vermentino di Sardegna DOC (Sardinia, Italy)
Vermentino is characterized by herbal notes, citrus fruit and a characteristic saltiness. Its Mediterranean character brings a freshness to the earthy chestnut roasted mushrooms and makes the herbal aromas of parsley particularly lively. The fine, mineral structure of the wine provides length and clarity, while its restrained fruit supports the dish without overpowering the mushroom delicacy. Vermentino offers modern, maritime food pairing with a sophisticated interpretation of traditional ingredients.
Soave Classico DOC (Veneto, Italy)
Soave Classico enchants with fine fruit of peach, pear and almonds, floral accents and a restrained but invigorating acidity. Its subtle almond note extends the light roasted aroma of the roasted mushrooms, while the minerality balances the buttery component and the sweetness of the shallots. The elegant backbone of the Garganega wine allows the dish to have a gentle but lasting accompaniment that brings aromatic depth without heaviness.
The recipe:
Maronen-Röhrlinge mit Petersilie und Schalotten
Cooking utensils
- 1 Große Pfanne
- 1 Schneidebrett
- 1 Messer
- 1 Holzlöffel
Ingredients
Pilzpfanne:
- 400 g Maronen-Röhrlinge
- 2 Schalotten
- 1/2 Bund glatte Petersilie
- 2 EL Butter
- Salz schwarzer Pfeffer
- optional: 1 TL Haselnussöl
Finish:
- Frisch gemahlener Pfeffer
- Zitronensaft nach Geschmack
Preparation
Pilze und Schalotten vorbereiten:
- Maronen-Röhrlinge säubern, Stielenden abschneiden, Pilze in Scheiben schneiden.
- Schalotten schälen und fein hacken, Petersilie waschen und grob hacken.
Anbraten:
- Butter (und optional Haselnussöl) in einer großen Pfanne erhitzen.
- Schalotten darin glasig dünsten, Pilze zugeben und ca. 10 Minuten kräftig anbraten, bis die Flüssigkeit verdampft und Röstaromen entstehen.
- Zum Schluss die Petersilie unterrühren, mit Salz, Pfeffer und nach Wunsch etwas Zitronensaft abschmecken.
Servieren:
- Pilzpfanne auf geröstetem Brot anrichten oder als Beilage servieren.
Empfohlene Beilagen:
- Geröstetes Sauerteigbrot
- Rührei mit Kräutern
- Pasta mit Sahnesauce
