Fine mushroom cuisine – modern and aromatic with American wine accompaniment
Wine can be so inspiring to go with a meal – especially when it’s paired with a vegetarian specialty like grilled king oyster mushrooms. The combination of mushrooms and fine wines offers completely new perspectives for sophisticated gourmet cuisine. Wine and food are reinterpreted here: aromatic king oyster mushrooms contrast with fresh parsley oil and a spicy, crunchy walnut gremolata. The variety of textures, a hint of smoke and herbal flavors make the dish a highlight that delights both as an appetizer and as a main course. Whether for a gourmet dinner at home or a summer garden party – this recipe proves how multifaceted vegetarian cuisine and clever food pairing can be.
Ideal wine accompaniment: Chardonnay “Nature” (California, USA)
A Chardonnay “Nature” from California impresses with its elegant balance, freshness and at the same time a hint of exotic notes. In the glass, it unfolds aromas of apple, pear, citrus and sometimes ripe pineapple, underpinned by vanilla and nutty nuances that harmonize perfectly with the roasted aromas of the grilled mushrooms. The moderate use of wood brings structure, but allows the fruitiness and clarity of the wine to be in the foreground. The parsley oil invigorates with its herbal freshness, while the walnut gremolata delivers slightly buttery and nutty aromas that blend ideally with the creamy texture and fine minerality of Californian Chardonnay.
The Californian Chardonnay convinces with complexity and power, but always remains harmonious with a restrained, yet present acidity. The hints of tropical fruits, sometimes vanilla and light toast, go perfectly with the texture of the king oyster mushrooms and really bring out the roasted aromas. At the same time, nutty notes and mineral freshness reflect the parsley oil and walnut components, ensuring that the dish remains elegant and complex on the palate.
Further wine recommendations for this dish
Viognier Pays d’Oc IGP (Languedoc, France)
This white wine brings a wonderful blend of fruit, floral notes such as apricot and violet, and velvety texture. Its moderate acidity and a touch of exoticism highlight the roasted aromas of the mushrooms and harmonize with the herbaceousness of parsley oil as well as the slight bitterness of walnut gremolata.
Pinot Gris QbA (Baden, Germany)
A powerful, but never opulent Pinot Gris supports the nutty and slightly earthy aromas of the mushrooms. The creamy, almost buttery texture brings softness into play, while subtle apple and pear flavors create a nice transition to the parsley sauce.
Chenin Blanc IGP Loire (Loire, France)
The complexity and fine minerality of a good Chenin Blanc go perfectly with fried mushroom dishes. Its freshness contrasts the roasted aromas, the delicate honey and apple notes add an extra complexity to the overall picture, while the acidity structure enlivens the dish.
Albariño DO Rías Baixas (Galicia, Spain)
This Spanish white wine combines salty minerality, citrus and stone fruit. It brings lightness to the dish and underlines both the mushroom-herb combination and the nutty gremolata notes with sparkling freshness.
Chardonnay (Yarra Valley, Australia)
This elegant overseas Chardonnay scores with delicate fruit, slightly nutty tones and well-integrated acidity. The balance between freshness and body makes the dish seem particularly round and multi-layered without dominating.
The recipe:
Gegrillte Kräuterseitlinge mit Petersilienöl & Walnuss-Gremolata
Cooking utensils
- 1 Grill oder Grillpfanne
- 1 Küchenpinsel
- 1 Schüssel
- 1 Messer & Schneidebrett
- 1 Mixer/Stabmixer
- 1 Raspel
Ingredients
Für die Kräuterseitlinge
- 400 g Kräuterseitlinge
- 2 EL Olivenöl
- Salz Pfeffer
Für das Petersilienöl
- 1 Bund glatte Petersilie
- 60 ml Olivenöl
- 1 TL Zitronensaft
- Salz
Für die Walnuss-Gremolata
- 40 g Walnüsse
- 1 Bio-Zitrone Abrieb
- 1 Knoblauchzehe
- 2 EL frische Petersilie gehackt
- 1 EL Olivenöl
- Salz Pfeffer
Preparation
Pilze grillen
- Kräuterseitlinge längs halbieren, mit Olivenöl bepinseln und mit Salz und Pfeffer würzen.
- Grill oder Grillpfanne auf hohe Temperatur bringen, Pilze von beiden Seiten ca. 4 Minuten grillen, bis sie goldbraun und saftig sind.
- Petersilienöl
- Petersilie grob schneiden, mit Olivenöl, Zitronensaft und etwas Salz in einem Mixer oder mit dem Pürierstab fein pürieren.
Walnuss-Gremolata
- Walnüsse grob hacken und in einer Pfanne ohne Fett leicht anrösten.
- Zitronenschale abreiben, Knoblauch sehr fein hacken.
- Mit gehackter Petersilie, Walnüssen, Olivenöl, Salz und Pfeffer vermischen.
Anrichten
- Gegrillte Kräuterseitlinge auf Tellern arrangieren, mit Petersilienöl beträufeln, großzügig Walnuss-Gremolata darauf verteilen.
Empfohlene Beilagen
- Geröstetes Sourdough-Brot
- Sommersalat mit Rucola und Fenchel
- Lauwarmer Kartoffelsalat mit Schnittlauch
