Autumnal and aromatic – a treat for gourmets
Wine with food means creating moments of pleasure that create a harmonious connection between wine and food. In this recipe, roasted chanterelles are combined with creamy polenta and aromatic herbs to create an autumnal delight. The earthy, slightly nutty notes of the chanterelles meet the gentle creaminess of the polenta, which is enhanced by fresh herbs such as thyme and parsley. The result is a dish that radiates warmth and elegance, is seasonally inspired and shines both as a vegetarian main course and as a fine starter.
Ideal wine accompaniment: Chardonnay (Bourgogne, France)
A Chardonnay from Bourgogne is a classic when it comes to accompanying earthy mushroom dishes with creamy elements such as polenta. This wine combines lively acidity, fine minerality and a subtle creaminess that can result from ageing in wooden barrels. These components complement each other perfectly with the earthy aromas of the chanterelles, which gain additional depth and nuttiness when roasted. At the same time, the Chardonnay picks up on the buttery texture of the polenta and enhances the harmony of the dish. Aromas of hazelnut, citrus, ripe apples and white flowers add an additional layer that rounds off the dish in an elegant and festive way.
Further wine recommendations for this dish
Grüner Veltliner DAC (Wachau, Austria):
The Grüner Veltliner from the Wachau offers a unique combination of freshness, spiciness and minerality. Its characteristic aromas of green apple, citrus and white pepper emphasize the spiciness of the herbs in the dish and contrast wonderfully with the creamy consistency of the polenta. At the same time, the fine, lively acidity ensures that the dish is not too heavy and that the earthy aromas of the chanterelles remain clearly recognizable. The mineral structure underlines the autumnal character and makes this combination a particularly exciting culinary experience.
Assyrtiko (Santorini PDO, Greece):
Assyrtiko from the volcanic island of Santorini is a wine full of energy, salinity and citrus freshness. Its origin characterizes it with a striking minerality that goes perfectly with the earthy mushroom notes. The lively acidity ensures that the buttery polenta is not overpowering, but elegantly balanced. Notes of lime, grapefruit and herbs blend harmoniously into the dish and underline the Mediterranean accents of the herbs. The contrast between the creamy texture of the polenta and the crisp freshness of the Assyrtiko is particularly interesting, creating an exciting balance of depth and lightness.
Sauvignon Blanc (Marlborough, New Zealand):
A Sauvignon Blanc from Marlborough impresses with its intense aroma, characterized by gooseberry, citrus fruit and tropical notes. This freshness enlivens the dish and creates a nice contrast to the warmth of the polenta. At the same time, the herbaceous aromas of the wine – such as freshly cut grass and basil – support the fresh herbs in the dish. With its clear structure and crisp acidity, the Sauvignon Blanc succeeds in emphasizing the earthiness of the chanterelles, while at the same time providing a modern, lively note. This combination makes the dish light and at the same time aromatically profound.
Trebbiano Spoletino DOC (Umbria, Italy):
The Trebbiano Spoletino from Umbria has a full structure and body that is ideal for an autumnal mushroom dish. Its aromas range from yellow fruit to citrus and subtle herbal notes. This variety supports both the nutty note of the chanterelles and the fine spiciness of the herbs. The slightly creamy texture of the wine clings to the polenta, while its acidity provides a fresh balance. The wine is never overpowering, but accompanies the dish subtly and harmoniously, underlining the seasonal elegance.
Chenin Blanc (Vouvray AOC, Loire, France):
Chenin Blanc from Vouvray can be vinified in different styles – dry, semi-dry or even with a slight residual sweetness. A dry style is recommended for this dish, as it combines fresh fruit aromas of apple and quince with a clear minerality. These characteristics harmonize wonderfully with the polenta and mushrooms. The light, often floral note of the wine emphasizes the herbs in the dish, while the acidity keeps the balance and makes the dish appear lighter overall. Its depth makes it a wine that both rounds off and enhances the autumn dish.
The recipe:
Gebratene Pfifferlinge auf Polenta mit Kräutern
Cooking utensils
- 1 Pfanne
- 1 Schneidebrett & Messer
- 1 Rührlöffel
Ingredients
Für die Polenta:
- 120 g Polenta
- 400 ml Gemüsebrühe
- 20 g Butter
- 30 g geriebener Parmesan
- Salz & Pfeffer
Für die Pfifferlinge:
- 250 g frische Pfifferlinge
- 1 kleine Schalotte
- 2 EL Olivenöl
- 1 EL Butter
- Salz & Pfeffer
Für die Kräuter:
- 2 Zweige Thymian
- 1 Bund glatte Petersilie
Preparation
Polenta:
- Brühe in einem Topf erhitzen und Polenta einrühren.
- Unter Rühren köcheln lassen, bis die Masse cremig ist.
- Butter und Parmesan einrühren, mit Salz und Pfeffer abschmecken.
Pfifferlinge:
- Pilze putzen und Schalotte fein hacken.
- Öl und Butter in der Pfanne erhitzen, Schalotte anschwitzen.
- Pfifferlinge zugeben und bei mittlerer Hitze goldbraun braten.
- Mit Salz, Pfeffer und frischen Kräutern abschmecken.
Anrichten:
- Polenta auf Tellern verteilen, Pfifferlinge darauf anrichten.
- Mit frischer Petersilie garnieren.
Empfohlene Beilagen:
- Grüner Blattsalat mit Zitronen-Vinaigrette
- Frisches Baguette
- Gegrilltes Gemüse
